Mangoes and cream ice cream
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1 1/3 cup of mango flesh (about two smallish-medium sized mangoes, I used R2E2 Mangoes as they're not stringy)
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2/3-1 cup of caster sugar (I used 2/3 of a cup but use more if you like your ice cream sweeter)
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2/3 cup milk
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2/3 cup orange juice
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2/3 cup thickened cream
Step 1 - Place all ingredients except for cream in a blender jug and whizz until smooth. Stir in cream (although you don't have to do this too well if you're using an ice cream maker as the churning will mix the cream in).
Step 2 - Place in an ice cream maker and churn for about 25 minutes. If you like soft serve dispense from then. If you want a scoopable ice cream, using a spatula scoop out and put in the freezer to freeze a bit further.
Step 3 - If you don't have an ice cream maker, freeze the mixture overnight and let ripen in the fridge for about 20 minutes before serving.