Scoop, swirl, and savor the sweet taste of summer with this no-churn mango ice cream made from Alphonso mangoes and whipped cream. The creamy texture combines beautifully with the sweetness of the mangoes for a delightful summer treat.
1: Peel the mangoes and add them to a blender jar along with the condensed milk.
2: Blend it into a smooth paste and set aside.
3: In another mixing bowl whip the cream for 2-3 minutes or until a lot of air is incorporated.
4: Add the mango paste to the cream and whip the mixture until thoroughly combined.
5: Add it to a mould and freeze for 2-3 hours or until semi-set.
6: Blend it again until nice and smooth.
7: Add back the ice cream mixture to the mould and freeze for 5-6 hours or until completely set.
