Mango Ice Cream

Ingredients

• 2 cups cubed mango (about 2–3 mangoes)
• 1/4 cup sugar (optional)
• 2 cups heavy cream
• 1 can sweetened condensed milk

Instructions

1. 1

   Purée Mangoes: Using a food processor, purée mangoes until smooth.

2. 2

   Add Sugar: Mix mango purée and sugar in a small saucepan.

3. 3

   Simmer: Allow to simmer, srirring frequently, for about 10 minutes or until consistency becomes thick like jam.

4. 4

   Whip Cream: While the mango purée is thickening, whip cream until stiff peaks form (about 4–5 minutes on high speed).

5. 5

   Cool Purée: Allow the thickened mango purée to cool slightly.

6. 6

   Whisk Together: Whisk 3/4 cup of the purée with sweetened condensed milk until thoroughly combined.

7. 7

   Add Cream: Add whipped cream to the mango mixture.

8. 8

   Fold in whipped cream gently until the mixture reaches uniform consistency.

9. 9

   Freeze: Transfer mixture into a freezer-safe container and cover. Allow ice cream to freeze for at least 4 hours before serving.

10. 10

    Serve ice cream with extra mango purée and chopped mango if desired.