Mango Weiss Bar

Ingredients

¾ cup granulated sugar

1 cup water

750ml mango puree

1 tablespoon lemon juice

500ml of pure cream, whipped, don't over whip or you will make butter! should be firm peaks.

Method

Combine the sugar and water in a pan, stir over a low heat until sugar is completely dissolved. Then bring the mixture to a boil and boil for 5 minutes, mixture will thicken slightly. Let it cool to room temperature.

Place mangoes into a blender and blend till smooth. Add the cooled sugar syrup and lemon juice and stir until combined.

Combine whipped cream and 1 ½ cups of the mango mixture and pour in a 20cm x 20cm tin lined with foil or plastic wrap. Freeze until firm. There was some leftover so just put this in a smaller lined container and make a smaller one. Put the rest of the mango/sugar syrup in the fridge to keep cool.

Pour remaining mango mixture on top and return to freezer. Freeze until firm.

Cut into slices and store in freezer. (You can use other types of fruit, the fruit should be about 3 cups when pureed)