Ripples of creamy mango punctuated with sweet, bursting raspberries

Ingredients

• 5 cups mango, pureed
• ½ cup frozen raspberries, thawed
• ½ cup icing sugar
• ½ tsp lemon juice
• Pinch of salt
• 500 ml whipping cream

Method

• Add lemon juice and salt to mango puree. Set aside.
• In a clean bowl, whip cream until it turns into soft peaks. Add icing sugar and whip for 2 more minutes. Add mango puree and continue to whip till all the ingredients are incorporated.
• Fold in the raspberries. Pour contents into an airtight box and freeze for at least 4 hours or overnight.