Raspberry Mango Gelato

This recipe will accommodate just about any fruit combination. Just keep it to the sour side to offset the overall sweetness.

• 2 cups raspberries
• 1 mango, peeled, pitted and cubed
• The zest of 1 lemon
• 2 cups cream
• 300g can of sweetened condensed milk

Purée the raspberries and mango in a food processor, stir in the lemon zest and set aside.

Add the cream and sweetened condensed milk to a large mixing bowl, and whip with an electric mixer until soft peaks form (don’t overbeat). Fold in the fruit purée, and pour into a freezer-safe dish. Cover with plastic wrap, and freeze until solid (about 6 hours).