Vanilla Mango Ice Cream Bars

Ingredients:

300g ripe mango, puréed
250ml double cream
200ml condensed milk
2 tsp Vanilla Mart Extract
100g white chocolate
Chopped pistachios for coating (optional)

Method:

• Whisk together the cream, condensed milk and Vanilla Mart Extract.
• Fold in the mango purée.
• Pour into ice cream moulds and insert sticks.
• Freeze for at least 6 hours.
• Melt the white chocolate and allow it to cool slightly.
• Dip each frozen bar into the chocolate and sprinkle with chopped pistachios if desired.
• Freeze for a further 10 minutes before serving.