1. Dice the flesh of the mango, place in a food processor or a blender, process until completely smooth.
2. Place cold heavy cream in a large bowl, whip to stiff peaks.
3. Add sweetened condensed milk, mango puree and beat on low speed until incorporated.
4. Transfer into a container/dish and freeze for least 6 hours.
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Can I use store-bought mango pulp for this mango ice cream
ReplyYes, you can.
ReplyWhy did my mixture curdled when I added puree n condense milk in the cream and was blending slowly
ReplyYamyam 👍
ReplyHow long will this last in the freezer?
ReplyYummy yummy
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