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Step 1
Slice mangoes and scoop flesh, discarding pit and skin. In a blender or food processor, process mango to an applesauce-like consistency.
Step 2
In a large bowl, combine mango pulp, condensed milk, and heavy cream.
Step 3
Using an electric mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
Step 4
While beating, squeeze a few drops of food coloring until the desired color is achieved.
Step 5
Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.
Step 6
Freeze for at least 6 hours or overnight. Serve frozen.