2mangoes, choppedor you can use tinned mango puree
Instructions
Puree the mangoes and keep aside.If using tinned mango puree then skip this step.
In a mixing bowl add heavy cream and using a hand mixer start beating until it starts thickening.
Beat again for few minutes or until stiff peaks are formed.
Gently fold in mango puree and condensed milk. Mix thoroughly to combine.
Transfer the mixture into a loaf tin or glass container. Cover with cling wrap slightly touching the ice cream layer on top.
Freeze for up to 6 to 8 hours or overnight.
Serve chilled and enjoy.
Video
Notes
To remove ice crystals on the top cover it with cling film pressing the ice cream layer.
For better results try to use the sweeter variety of mangoes may be Alphonso or Kesar mango.
You can use tinned mango puree as well. It will give a deep rich color to the ice cream.
While folding the puree and condensed milk in the whipped cream make sure to not over mix. Do this process gently as the air in the whipped cream will help to make the creamy and silky ice cream.
If you find your mango sare a bit tart you can add some sugar while making the puree.
For variations, you can add saffron, cardamom, or kewra flavor to the ice cream.
You can also add tutti frutti or some chopped pistachios to this ice cream.