Prepare the Mango Puree
Dice the flesh of fresh mangoes, remove the skin, and blend until smooth. For 2 cups of puree, peel and chop 2 large or 4 small mangoes. Strain if too juicy.
Whip the Cream
In a large bowl, whip 2 cups of cold heavy cream until soft peaks form. If using fresh cream, whisk it over a bowl of ice for better results.
Combine Ingredients
Gently fold the mango puree into the whipped cream and mix until well combined.
Sweeten to Taste
Taste the mixture and add powdered sugar or condensed milk if needed. Mix until fully incorporated.
Freeze
Pour the mixture into a freezer-friendly container with a lid.
Prevent Ice Crystals
Place a piece of baking or parchment paper on the surface of the ice cream. Freeze for at least 6 hours or overnight.
Serve and Enjoy
Let the ice cream soften for 5 minutes before scooping. Serve and enjoy this creamy mango delight
