- 1 or 2 mangoes (for 250 gr. Purée)
- 100 gr. of liquid 35% cream
- 50 gr. sugar
- 2 eggs
- 12 gr. cornstarch
- Peel and cut a mango, put in the blender with a little water to make a puree. Strain and reserve.
- Mix the sugar with the eggs, add cream, mango puree and cornstarch.
- Simmer until thickened.
- Fill the dome-shaped silicone molds (35 mm) and freeze about 3 hours.