Place ProZero, butter and cornflour into a saucepan.
Gently heat and keep stirring until mixture becomes thick.
Take off heat and blend for 30-40 seconds using a hand-held blender or a liquidiser until smooth.
Place into container and leave to cool.
Cover and chill for 2-3 hours in a refrigerator.
When chilled place the ProZero cream into a bowl. Using an electric whisk, whip the cream for 2 minutes until it becomes light and airy.
Fold in sugar and tinned pureed mango.
Pour mixture into an ice cream maker and follow manufacturer’s instructions. It should become thick and light (be careful not to over-churn the ice cream as it will become dense).
Serving Suggestion:
Why not try grating some Vitabite on your ice cream to give it a chocolate flavoured twist.
Top Tip:
Enjoy a portion and add the remaining ice-cream to a freezer suitable container to enjoy another time.
ProZero is a food for special medical purposes and must only be used under strict medical supervision.
- 400ml ProZero
- 100g Butter
- 20g Cornflour
- 300g Tinned mango pulp/puree
- 90g Sugar
