Ingredients:

  • large ripe mangoes (or 600g pulp weight)
  • /4 cup granulated sugar (50g)
  • tablespoon fresh lime juice (15ml)
  • cups cold heavy whipping cream (475ml)
  • can (14 ounces) cold sweetened condensed milk (397g)
  • teaspoon pure vanilla extract (5ml)
  • Pinch of salt (1g)

Instructions:

  1. Prepare the Mango Purée: Peel and chop the mangoes. Place the mango flesh, the 50g sugar, and the lime juice into the food processor. Blend until completely smooth. Taste and adjust sweetness if necessary.
  2. Chill the Purée: Transfer the mango purée to a separate bowl and chill thoroughly in the refrigerator for at least 30 minutes. A cold purée is crucial.
  3. Whip the Cream: In a large, chilled bowl, use an electric mixer to whip the heavy cream, vanilla extract, and pinch of salt until stiff peaks form.
  4. Fold in Condensed Milk: Gently fold the cold sweetened condensed milk into the whipped cream using a rubber spatula until just combined. Avoid deflating the air.
  5. Combine Bases: Gently fold the chilled mango purée into the cream mixture in two additions using slow, deliberate folding motions to maintain aeration.
  6. Freeze: Transfer the mixture into an airtight, freezer-safe container. Smooth the top, then press parchment paper or plastic wrap directly onto the surface before sealing the lid.
  7. Set: Freeze for a minimum of 6 hours, or preferably overnight, until firm enough to scoop cleanly.