Mango Ice Cream
flesh from 3 ripe mangoes
3/4 cup condensed milk
2 cups whipping cream, chilled
Combine mangoes and condensed milk in a blender. Blend until just slightly chunky. Set aside.
Using an electric mixer, whip cream to stiff peaks, about 8 minutes.
Pour mango puree into a bowl. Slowly fold in whipped cream until well combined.
Transfer mixture into a glass container as we recommended and freeze over night or 8-12hrs.
If frozen for 24hrs or longer, it will need a couple of extra minutes to soften to scoop consistency.