2 fresh ripe mangoes, flesh only
1 cup white sugar
1 teaspoon lemon juice
3 tablespoons coconut milk
1 cup thickened cream
Place mango flesh into a food processor and blitz until mango is smooth. Add sugar and blitz again, then add lemon juice and coconut milk and blitz one last time.
In a separate bowl, whip cream. Add mango puree and mix again to combine. Pour into a metal brownie tin and freeze for 6 hours. Scoop into bowls and serve.