The Best Easy NoChurn Mango Ice Cream Recipe

Instructions:

1. Prepare the Mango Puree: Combine diced mango, half the sugar (1/4 cup), and lime juice in a blender. Blend until completely smooth. Taste and adjust sugar if the mangoes are tart.
2. Chill the Puree: Transfer puree to a bowl and chill in the refrigerator for at least 1 hour until very cold.
3. Whip the Cream: In a separate, cold bowl, whip the heavy cream with the remaining sugar (1/4 cup) and salt until stiff peaks form. Be careful not to over-whip.
4. Combine Base: Gently fold the chilled sweetened condensed milk into the whipped cream using a spatula until just combined. Do not stir vigorously.
5. Fold in Mango: Gently fold in the chilled mango puree until you have streaks of colour running through the base. Over-mixing will dull the colour and texture.
6. Freeze: Transfer the mixture into a freezer-safe container. Cover the surface directly with plastic wrap to prevent ice crystals from forming, then seal the lid.
7. Set: Freeze for a minimum of 6 hours, or preferably overnight, until firm.
8. Serve: Let the ice cream sit on the counter for 5-10 minutes before scooping to soften slightly.