This ice cream is perfect for taking advantage of the natural sweetness of mango, with a smooth and refreshing texture.
Ingredients
- 2 cups ripe mango pulp (approximately 2-3 large mangoes)
- 1 can (397 g) of condensed milk
- 1 cup (240 ml) of very cold cream (whipping cream)
- Optional: 1 teaspoon lemon juice (to enhance flavor and prevent crystallization)
Procedure:
- Prepare the mango: Peel the mangoes, remove the pulp, and process it in a blender or food processor until you have a smooth puree. If you like, you can strain the puree through a fine sieve to ensure a fiber-free texture.
- Combine ingredients: In a large bowl, pour the condensed milk and mango puree. Mix well until fully combined. If using lemon juice, add it here.
- Whip the cream: In another bowl, beat the cold cream with an electric mixer on high speed until soft peaks form and it's well-ventilated. Don't overbeat it to prevent it from curdling.
- Mix: Using a spatula, gently fold the whipped cream into the mango and condensed milk mixture. Fold the mixture in circular motions to form a smooth, airy mixture.
- Freeze: Pour the mixture into a freezer-safe container (preferably metal, for faster freezing) and cover it with plastic wrap, pressing it down to prevent ice crystals from forming.
- Refrigerate: Freeze for at least 6 hours or ideally overnight, until firm.
And that's it! Take the ice cream out a few minutes beforehand to make it easier to serve.