Easy NoChurn Mango Ice Cream Recipe Taste of the Tropics

Instructions:

1. Prepare the Mango: Puree the diced mango with the lime juice until completely smooth. Taste and adjust sweetness if necessary.
2. Chill the Base Ingredients: Ensure the heavy cream is ice-cold. Place the mixing bowl and whisk attachment in the freezer for 10 minutes for extra loft.
3. Whip the Cream: In the chilled bowl, whip the heavy cream on medium-high speed until firm peaks form.
4. Fold the Base: In a separate bowl, whisk together the condensed milk, vanilla extract, and salt. Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it.
5. Combine Gently: Carefully fold the remaining whipped cream into the mixture until just combined. Do not overmix.
6. Swirl and Layer: Pour half of the base mixture into a freezer-safe loaf pan. Spoon the mango puree over the top, then gently swirl using a knife or skewer to create a marbled effect. Top with the remaining base mixture.
7. Freeze: Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, preferably overnight.
8. Serve: Allow to sit on the counter for 5-10 minutes before scooping for the perfect texture.