Mango Ice Cream

Mango Ice Cream


  • 2 1/2 cups whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups mango puree


  1. Combine whipping cream and sweetened condensed milk in a bowl of a stand mixer. Whip them together until stiff peaks are achieved.
  2. Fold in the mango puree gently with a silicone spatula until well combined.
  3. Transfer the prepared ice cream to a bread pan or a freezer safe bowl. Smooth the top with the back of the spoon. Place a small sheet of parchment paper on the top of the ice cream, Cover with plastic wrap and freeze.
  4. For soft scoops, freeze for 2 to 2 1/2 hours and serve immediately.
  5. For rolled scoops, freeze for 6 hours or more.

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