The Ultimate Homemade Mango Ice Cream Recipe

Instructions

1. 1

   Dice the flesh of the mango. Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree.

2. 2

   Pour puree into a non-stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half.

3. 3

   Cool puree.

4. 4

   Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.

5. 5

   Beat cream with a hand-held beater or stand mixer until stiff peaks form.

6. 6

   Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined.

7. 7

   Then pour the mango mixture into the cream. Fold through until lump free.

8. 8

   Pour into a container (preferably with a lid).

9. 9

   Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.

10. 10

    Freeze for 12+ hours.

11. 11

    Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!

12. 12

    If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoopable consistency.