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- 3 handles
- 1 cup of sugar
- 400 g light sour cream
Cut as much meat from the mangoes as possible and place in a blender.
Add sugar and sour cream.
Mix until smooth.
Place in a freezer-proof container and freeze until hard.
Try to get as much mango as possible, including squeezing the juice out of the pip.
No need to stir once in the freezer.