Mango Ice Cream

By Precious Kitchen · 300 min

Ingredients

Instructions

1. Cut each mango down both sides of the pit, set the pit aside, then score the flesh into squares without cutting the skin and scoop it out with a spoon.
2. Blend the mango flesh into a smooth paste with no added water. Two large mangoes should give about 2 cups of puree; you need 2 cups for this recipe.
3. Whip the cold cream in a large bowl with an electric beater until stiff peaks form, about 3 minutes.
4. Add the sweetened condensed milk, mango puree and salt to the whipped cream. Beat until just combined.
5. Pour the mixture into a loaf pan and cover with plastic wrap pressed onto the surface. Freeze for 7 hours or overnight.
6. Let the ice cream stand at room temperature for 15 minutes, or until soft enough to scoop, then serve.

Summarized from Precious Kitchen's video. Watch it for the details.

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