- 2 large (ripe) mangoes
- 395g sweetened condensed milk
- 2 cups thickened cream suitable for whipping (as this is the base for ice cream the better the cream the better the end result).
Dice the flesh of the mango and puree
Pour puree into a non stick pan and gently heat whilst stirring (10 mins). Expect the purée to reduce by about half (1cup). Set aside to cool.
Once cooled combine the purée and condensed milk, and whisk.
In a seperate bowl beat the cream until stiff peaks form.
Gently fold the purée into the cream keeping air in the mixture.
Put into your final container for freezing. Ideally this will have a lid or otherwise gently lay baking paper over the top of the mixture. Freeze for 12 hours.
Once frozen let the icecream melt slightly so it is easy to scoop and enjoy.