Mango Ice Cream Recipe

 Total Time: 10 minutes (plus freezing time)

 Servings: 6

—

Ingredients

2 cups ripe mango pulp (fresh or canned)

1 cup heavy cream (chilled)

1 cup sweetened condensed milk

1 teaspoon vanilla extract (optional)

—

Instructions

1. Prepare the Mango

Peel and dice fresh mangoes, then blend until smooth to make mango pulp.

Strain if needed for a smoother texture.

2. Whip the Cream

In a large mixing bowl, use a hand mixer or whisk to beat the heavy cream until it forms soft peaks.

3. Combine the Ingredients

Gently fold the mango pulp and condensed milk into the whipped cream.

Add vanilla extract for extra flavor, if desired.

4. Freeze the Mixture

Pour the mixture into an airtight container or a loaf pan.

Cover and freeze for at least 6 hours or overnight until firm.

5. Serve

Scoop into bowls, garnish with fresh mango slices or mint leaves, and enjoy!

—

Optional Variations

Add a pinch of cardamom or saffron for an Indian twist.

Mix in mango chunks for added texture.