I kid you not, but this is the best mango ice cream you will ever make. In my 21 years of being in the United States, I have not come across a single brand of mango ice cream that comes close to this recipe, and someday, I hope to make this for you, but until then, here is the recipe :)
The key is to prepare this recipe with alphonso mango pulp, I am leaving a link for you, and if you happen to be at an Indian store, do not forget to pick up your stash of alphonso mango pulp, they will last for months in your pantry.
You can use cool whip instead of whipping cream yourself. That will make this recipe a bit easier. This is summer in ice cream. Enjoy!
8 oz heavy cream
8 oz sweetened condensed milk
3 cups alphonso mango pulp
In an artisan mixer, using a whisk attachment, whip heavy cream on high until soft peak.
Add sweetened condensed milk and mix for a minute.
Gradually add mango pulp while the mixer is on low. Mix for one minute.
Empty this mixture into a freezing bowl and freeze for 8 hours.
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