By Tanisha Salwan
3 mangoes 1 1/2 cup condensed milk 2 cups thick cream 1/8 tsp yellow food colouring
Dice the mangoes and blend into a smooth puree. Heat a pan and cook the mango puree until it reduces to half.
In a bowl, add condensed milk and cooked mango puree. Add the food colouring and whisk.
Beat cream in a seperate bowl. Then, add a scoop of cream to the mixture. Mix.
Now, transfer the mango mixture to the cream and mix well.
Pour the mixture into a container and freeze for 11 to 12 hours at least.
When done, serve!