Step 1

Combine Condensed Milk and Whipping Cream in a bowl of a stand mixer. Whip them together until a stiff peak is achieved.

Step 2

Fold in the mango puree gently with silicone spatula until well combined.

Step 3

Transfer the prepared Mango Ice cream to a Bread Loaf Pan or a freezer safe bowl. Smoothen the top with the back of the spoon. Place a small sheet of parchment paper on the top of the ice cream, Cover with cling film and freeze.

Step 4

For soft scoops, pull them out in 2-2.5 hours and serve them right away.. For perfect rolled scoops, freeze them for 6 hours+.

Step 5

Serve the 3 Ingredients homemade Mango Ice cream in cones or in cups - whatever fancies you.