This mango ice cream is full of the sweet smells and flavours of summer.
¼ cup sugar
2 cup ripe mangoes, chopped and diced
1 tin condensed milk
1 cup heavy cream
Combine sugar and mangoes in a bowl, cover and freeze for 12 hours.
Beat condensed milk well, add to the cream and whisk this till it becomes soft and smooth.
Now blend the chilled mangoes in a mixer till you get a smooth pulp.
Slowly whisk this into the condensed milk and cream mixture.
Pour this into a chilled Pyrex dish and cover with cling film and chill for 12 hours. Add a topping of your choice and serve.