Skin, then dice the flesh of the mango. Purée using a blender. Measure out 2 cups of mango.
Step 2
Pour purée into a nonstick skillet over medium low heat. Cook, stirring constantly for 8 - 10 minutes or until it reduces by half. Measure out purée to ensure it’s reduced to at least one cup.
Step 3
Cool purée.
Step 4
Whisk together cooled mango puree and condensed milk in a bowl.
Step 5
Pour into a glass container (recommended). Place a piece of baking/parchment paper in the surface, then place the lid on.
Step 6
Freeze for 12+ hours. Remove parchment paper, scoop and serve!
Step 7
Pour mango mixture into the cream. Fold until lump free. this will take a few minutes.
Step 8
Beat heavy whipping cream with a hand held beater or until stiff peaks form.
Notes
The longer frozen, the more time it may need to stand before serving.
