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How to make Mango Ice Cream at home

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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.

Source/creditFoodbook Recipes

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