Ingredients:

  • cups ripe Mango Flesh (approx. 450g)
  • (14-ounce) can Sweetened Condensed Milk (397g)
  • tablespoon fresh Lime Juice
  • cups very Cold Heavy Whipping Cream (480 ml)
  • Pinch of Salt

Instructions:

  1. Prepare the Mango Purée: Peel and chop the mango flesh. Blend until completely smooth using a food processor or high-powered blender.
  2. Combine Base: In a large bowl, whisk together the mango purée, sweetened condensed milk, and lime juice until fully homogenous. Optionally, chill this mixture for 1 hour.
  3. Whip the Cream: In a separate, very cold bowl, pour in the heavy cream and the pinch of salt. Using an electric mixer with a whisk attachment, whip until stiff peaks form (the cream should hold its shape firmly).
  4. Fold Together: Gently fold about one-third of the whipped cream into the mango mixture to lighten it. Then, carefully fold in the remaining whipped cream in two additions, using a rubber spatula, ensuring you maintain as much air as possible. Do not overmix; streaks are acceptable.
  5. Freeze: Scrape the mixture into a freezer-safe container (like a loaf pan). Cover the surface directly with plastic wrap to prevent ice crystals, and then cover the container tightly with a lid or foil.
  6. Harden: Freeze for a minimum of 6–8 hours, or preferably overnight, until firm.
  7. Serve: Allow the ice cream to temper on the counter for 5–10 minutes before scooping for the best, creamiest texture.