14 oz cancondensed milkyou can use the entire can or reserve around 3 tablespoons of it (I did that since my mangoes were very sweet)
2cupsmango pureemade from 3 medium mangoes whose pulp was pureed in a blender, mangoes must be ripe and sweet and puree should be thick
1/2teaspoonmango essenceskip if you don't have it
2tablespoonsmilk powderoptional but recommended
fresh cut mangoes and mango pureefor serving
Cut 3 medium sweet mangoes and scoop out all the pulp. Transfer the mango pulp to a blender and blend until you have puree. It should be a thick puree. Set this aside.
Now, add heavy whipping cream to the steel bowl of your stand mixer (or a large bowl if using a hand blender). Using the wire whisk attachment of your stand mixer or using your hand mixer, whip the cream until it forms soft peaks. We aren't looking for stiff peaks here. Be careful not to over whip else it might separate. Set this aside.If you live in a warm place or it's hot where you are right now, place your steel bowl, wire whisk attachment in the refrigerator for 20-30 minutes before using in the recipe. The cream should of course be totally cold too.
Take a large bowl and to that add condensed milk. I used a 14 oz can of condensed milk and reserved around 3 tablespoons of it. The mangoes I used were very sweet so I cut down on the condensed milk a bit. You can use the entire can. To that now add the prepared mango puree, milk powder and mango essence (if using).Using a spatula mix until everything is well combined.
Now, start adding the whipped cream into the mixture. Add in parts, folding the cream after each addition until the cream is completely combined. Do this in 3 parts until all the cream is combined.Once all the cream is combined, your ice cream base is ready. You can add yellow food color at this point if you want. I did not add any color.
Transfer to a ice cream container or any container you want to freeze your ice cream in. Place a plastic wrap on top of the ice cream so that the plastic wrap touches the ice cream surface and there isn't any space between them. Then close the container and freeze. If you prefer softer ice cream, take the ice cream out of the freezer after 4 hours when it's partially set. Transfer to a bowl or food processor and whip for 2-3 minutes until it's smooth. Then pour back into the ice cream container and freeze overnight (don't forget the plastic wrap again). Even if you don't do this step, the ice cream would still be very good. If you whip it, the ice cream will be more soft and less icy.
Once completely set, take the container out of the freezer and let it sit at room temperature for 5 minutes. Then scoop into serving bowls or cones or waffles cones. Top with fresh mango cubes and some fresh mango puree and enjoy!
Use heavy cream for this recipe. A lower fat content cream like "Amul" cream that you get in India will not work that well. It should have a fat content of 35% or more.
If using canned mango puree, cook the puree until it thickens a bit and then use in the recipe. This will help in removing excessive moisture too that the canned puree has.
Whip the ice cream once it has partially set around 4 hour mark for softer ice cream and no ice crystals.
If you want you can add some spices like cardamom to this ice cream too. Nuts like pistachios will be nice too.
Use ripe sweet mangoes which are not stringy for this recipe. You need to use thick mango pulp for this recipe so choose mangoes accordingly.