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October 14, 2009

Mango Ice Cream

mango ice creamThis delicious ice cream recipe uses a condensed milk and cream combination. It is best to make this ice cream when mangoes are in the peak of season, soft, ripe, and fragrant.


  • 1 1/2 cups (375 ml) heavy cream
  • 1 cup (250 ml) cold milk
  • 1 cup (250 ml) sweetened condensed milk
  • 1 1/2 cups (375 ml) fresh mango pulp

Pour the cream into a bowl and beat it until semi-whipped.

Beat the milk and condensed milk together in another bowl until well combined.

Pour the milk and condensed milk mixture into the semi-whipped cream and fold in the mango pulp. Mix well.
Pour into a metal freezer tray and freeze for about 10 to 12 hours or until solid. About an hour before serving, place the ice cream in the refrigerator to soften slightly.

Makes 6 servings.


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