2. Whip the cream until stiff using an
electric beater. Then fold the cream into
the mango mixture. Divide equally into
individual dishes or use a single plastic
container. Place in the freezer until the
mixture becomes firm.
3. To serve Remove the ice cream from the
freezer five or 10 minutes before you are
ready to serve it, to allow it enough time
to soften slightly.
4. Cut the pawpaw into small cubes and
drizzle with lemon juice. Serve the ice
cream topped with a spoonful of pawpaw
cubes and sprinkle each serving with
pistachio nuts. Makes approximately 2 litres.
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