Jordan Bourke's Mango and lime ice cream

1. Remove as much of the mango flesh as possible from the stones at their core and discard the stones. You should have about 775g mango flesh. Transfer all but 100g to a food processor or blender. Add the lime zest and juice, then whizz until completely smooth. Transfer to a bowl, cover and chill.

2. Put the double cream in the bowl of a freestanding mixer and whip until you have soft, voluminous peaks. Put the condensed milk in another bowl and stir in 2 tbsp of the whipped cream to loosen it. Continue folding in the whipped cream until fully incorporated, then fold in the mango purée and a pinch of salt.

3. Transfer the mixture to a freezeproof container with a lid, cover and put in the freezer. After one hour, use a fork to stir the frozen edges into the centre of the ice cream. Repeat every 45 minutes or so, until the ice cream is almost frozen (about 3 hours), then leave to freeze completely. To serve, remove the ice cream from the freezer and leave to soften for 10 minutes. Scoop balls of ice cream into bowls, top with the remaining mango flesh (cut into chunks) and some extra lime zest. Serve immediately.