This Mango Ice Cream is the best ice cream I have ever had, of any kind. It’s so easy to make and tastes absolutely wonderful.
| Preparation time: | 15 minutes |
| Servings: | 20 |
| Difficulty: | Easy |
Ingredients
| Canned Mango Pulp (with mango pieces) | 29 oz |
| Canned Condensed Milk | 14 oz |
| Kraft Cool Whip Light | 8 oz |
| Mango (optional) | 1 |
Method
- Buy the canned mango pulp that has mango pieces. If you can’t find one, peel a real mango and cut it in 1/4 cm cubes and keep aside.
- Mix mango pulp, condensed milk and cool whip cream using a whisk to make a smooth batter.
- Fold in the mango pieces.
- Pour the batter in an airtight container and place it in the freezer.
- Check in about five hours. It should have been frozen.
- Scoop out and serve.
Notes
- If the ice cream is too hard or slightly crystallized, leave it out at room temperature for about 20 minutes and then serve.
- If it crystallizes too much, leave it out at room temperature for about 30 minutes and then cut it in small pieces and churn it using an electric beater and freeze again.
Summary
Recipe Name
Mango Ice Cream
Author Name
Jona Khandekar
Published On
Total Time
Average Rating
Based on 2 Review(s)