Tropical Frozen Dessert

Peel the mangos and cut the flesh away from the stones in cubes.

Put the diced mango into a liquidiser or food processor with the honey, lemon juice and zest and puree very finely. Whip the cream until stiff and fold into the mango puree. Transfer the mixture to a shallow metal dish, cover and put into the freezer for 3-5 hours. Stir vigorously with fork when the mixture begins to freeze. Repeat this process every 20 minutes (three or four times). Alternatively finish off in an ice cream maker.