2 large mangoes (pureed) / or 2 cups of caned mango puree
14-16 oz sweetened condensed milk (1 can)
1 Pint or 2 cups thickened cream / heavy cream / whipping cream, cold
1/8 tsp yellow liquid food coloring
8 oz. can Evaporated milk
Mango chunks for garnish
Instructions
Dice the flesh of the mango. Puree using a blender, food processor or stick blender
Then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
Pour puree into a nonstick skillet over medium low heat. Cook, stirring constantly for 8 - 10 minutes or until it reduces by half or measure out the puree to ensure it's reduced to at least 1 cup ( you can also use caned puree instead)
Cool puree
Instructions
Dice the flesh of the mango. Puree using a blender, food processor or stick blender
Then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
Pour puree into a nonstick skillet over medium low heat. Cook, stirring constantly for 8 - 10 minutes or until it reduces by half or measure out the puree to ensure it's reduced to at least 1 cup ( you can also use caned puree instead)
Cool puree
METHOD
ICE CREAM
Combine cooled mango and condensed milk in a bowl.
Add food color if using. Whisk until combined.
Beat cream with a handheld beater or stand mixer until stiff peaks form
Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit).
Then pour the mango mixture into the cream. Fold through rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
Pour into a container (preferably with a lid). I recommend glass, if you can