Mango Ice Cream

• 1 large, fleshy mango weighing about 1½ lb.
• 4 oz. sugar

Peel the mango, cut off the flesh and chop fine. Make a syrup with the sugar and water simmered together for 5 minutes. Cool. Add to the mango with the lime juice, mixing thoroughly. Whip the cream until stiff and fold into the mango mixture. Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available. Stir after 1 hour, and again at the end of the seco