Mango Ice Cream

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.