To make mango ice cream at home, first combine the cream and condensed milk in a bowl of stand mixer. Whip the mixture until stiff peaks form. This will give the ice cream a creamy and fluffy texture.
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Fold in mango: Next, fold in the mango puree into the whipped cream and condensed milk mixture until thoroughly combined.
3
Freeze: Transfer the mixture to a freezer-safe container. Smooth the top with a spatula or the back of a spoon. Place it in the freezer.
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Serve: For soft and scoop-able ice cream, you can take it out after 2-2.5 hours and serve it right away. If you prefer firm and perfectly rolled scoops, freeze the ice cream for 6 hours or more.
