2-3mediumripe mangoes, peeled, chopped and pureedor 2 cups mango pulp- see notes
14ozsweetened condensed milk, chilled1 (14oz) can
2cupsheavy whipping cream, chilled
Peel and chop mangoes and puree in a blender to make about 2 cups of mango pulp. If using unsweetened mango pulp, refer to notes and reduce it before using.
Add condensed milk to the cooled mango pulp. Combine well using an electric beater, until it's creamy and smooth.
In a large mixing bowl, pour heavy whipping cream and whip until it forms stiff peaks. Start monitoring it closely after it reaches a soft peak consistency to avoid over mixing.
Add a big scoop of the whipped cream into the mango mix to lighten it. Mix well until it's fully mixed and looks creamy. Now add the remaining whipped cream in the mango mix.
Using a spatula gently fold it until the mixture appears smooth and lump free. To do that, use a flat spatula, scrape the edge of half the bowl lifting the batter, then gently fold it over the remaining batter. Repeat while rotating the bowl until everything is mixed well. This may take 5-6 minutes, so be patient.
Transfer the ice cream to a freeze safe container. Smoothen the top using an offset spatula or the back of a spoon. Cover the mix with parchment paper or cling wrap, then close the lid. Place it in the freezer for chilling. Chill for 8-10 hours in the freezer.
Remove the ice cream from the freezer after about 4 hours. Leave it in the same bowl or transfer to a mixing bowl. Using an electric beater on medium speed, whip the ice cream for 2-3 minutes, until it looks creamy and lighter in color. Put it back in the freezer for chilling for another 4-6 hours.
Remove the container from the freezer about 5-10 minutes before serving. Scoop the ice cream into bowls or cones and enjoy this delicious mango ice cream. Optionally, top with chopped mango for double the flavor!
Mango Pulp: If your mangoes are excessively juicy, after chopping, drain out some of that juice using a sieve. You can drink that juice or use it to make salad dressing.
Sweetness: Since mango's sweetness varies, check the taste after combining mango pulp and condensed milk. If it doesn't taste 'overly' sweet, mix in 2-4 tablespoons of granulated sugar using an electric beater.
Using Unsweetened Mango Puree Instead: Since store-bought mango pulp tends to be thinner, reduce it to evaporate some of that moisture. To do that, heat a sauce pan on medium heat. Add mango puree and simmer for about 10 minutes, until it reduces down to half. Cool and use in recipe.
Chill the sweetened condensed milk, heavy cream and the whisks: Pop the condensed milk can and heavy cream in the fridge to chill for a few hours. The colder the ingredients, the easier they will whip to the right texture. I also chill the whisks for the same reason.
Chill overnight: For best results, I recommend chilling the ice cream overnight, or at least 8-10 hours.
Store properly: To prevent any frost or ice formation, store the ice cream in any air tight 'freezer-safe' container for up to 1 month.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.