However, in my experience, proper ripe mangoes are usually more than sweet enough without the sugar added. See for yourself -- you can always add extra sugar after tasting if you like (I made two batches, one with and without sugar). Note: This recipe requires a little preparation overnight -- to freeze the mangoes. Slice cheeks of mangoes (I used about 3 medium sized ones) and scoop out the flesh. Freeze in a ziplock bag overnight. Remove frozen mangoes from ziplock bag and chop roughly to make it a bit easier for the food processor to blend. Place mango chunks and vanilla essence (if using) into food processor bowl and blend for about 1 minute or until it is completely broken up into tiny pieces. Add milk tablespoon by tablespoon or until you get the creamy consistency you like. Taste. If it's sweet enough, serve -- but if not, add sugar spoonful by spoonful, blending after each addition and taste each time to get the right sweetness for you. Scoop mango gelato out of processor bowl using an ice-cream scoop into bowls and serve! I'd like to try topping this with some freshly whipped cream (or coconut cream) and chopped macadamia nuts for that true mango cream Weiss bar feel. Mmm. Weiss bars. But honestly its pretty good by itself -- even my vegan Mum enjoyed it! Any leftovers can be poured into a plastic container and stored in the freezer. It will harden, but a few 10 sec zaps