Ingredients:

  • 1.5 cups fresh mango puree (350g)
  • 1 can (14 oz) sweetened condensed milk (397g)
  • 1 tbsp fresh lime juice (15ml)
  • 1/4 tsp salt (1.5g)
  • 2 cups heavy whipping cream (480ml)

Instructions:

  1. Combine the mango puree, sweetened condensed milk, lime juice, and salt in a medium bowl. Whisk vigorously until the mixture is completely smooth and the condensed milk is fully integrated.
  2. Pour the cold heavy whipping cream into a chilled bowl. Beat on medium-high speed until stiff peaks form and the cream holds its shape firmly.
  3. Pour the mango base over the whipped cream. Using a rubber spatula, gently fold the mixture together using a 'cut and turn' motion until no white streaks remain, taking care not to deflate the air.
  4. Transfer the mixture into a 9x5 inch loaf pan or freezer-safe container, smoothing the top with a spatula, and freeze for a minimum of 6 hours.