Peel the mangos, cut the flesh from the stone and finely purée together with the orange juice with Braun’s MQ 7 blending shaft.
Fill the ice pulp into ice moulds or ice cube trays and freeze for at least 4 hours, preferably overnight.
Peel the mangos, cut the flesh from the stone and finely purée together with the orange juice with Braun’s MQ 7 blending shaft.
Fill the ice pulp into ice moulds or ice cube trays and freeze for at least 4 hours, preferably overnight.
