Ingredients:

  • cups Ripe Mango Flesh (Approx. 400g)
  • cups Cold Heavy Whipping Cream (Minimum 35% fat)
  • can (14 oz / 397g) Sweetened Condensed Milk
  • tablespoon Fresh Lime or Lemon Juice
  • teaspoon Vanilla Extract (Optional)
  • Tiny pinch of Salt

Instructions:

  1. Prepare the Mango Purée: Place mango flesh, lime juice, and salt into the blender or food processor. Blitz until completely smooth. Taste and adjust sweetness if necessary. Set aside to chill slightly.
  2. Whip the Cream: In a large, chilled bowl, beat the heavy whipping cream using an electric mixer until stiff peaks form. Ensure the cream is cold to achieve maximum volume.
  3. Combine Base: Gently fold the entire can of sweetened condensed milk and the vanilla extract into the chilled mango purée until just combined. Do not overmix.
  4. Fold Together: Working in two additions, gently fold the whipped cream into the mango/milk mixture using a large rubber spatula. Use a cutting and folding motion to incorporate the air without deflating the cream. Stop folding as soon as no white streaks remain.
  5. Freeze: Transfer the mixture immediately into a freezer-safe container (a metal loaf pan works well). Smooth the top lightly.
  6. Set: Cover the surface directly with parchment paper to prevent ice crystals from forming, and then seal the container lid tightly. Freeze for a minimum of 6 hours, or preferably overnight, until firm enough to scoop.