By Shireen Jamooji
Mango season is here again and with it comes the scorching temperatures of summer. But no sweat, this mango ice cream is here to help you through it. And the best part is, you probably already have everything you need to get it done. Let's go!
2 cups of ripe mango (peeled and chopped) 1 can of sweetened condensed milk (14 oz) 2 cups of heavy cream 1 tsp of vanilla extract
In a blender or food processor, puree the mango until it's smooth.
In a large bowl, combine the pureed mango with the sweetened condensed milk and vanilla extract. Mix well.
In a separate bowl, whip the heavy cream until it forms stiff peaks.
Gently fold the whipped cream into the mango mixture until it's fully incorporated.
Pour the mixture into a freezer-safe container and cover it with plastic wrap or a lid. Freeze for at least 6 hours or until the ice cream is firm.