Easy Peasy Mango Ice Cream

Make this Cuban favourite the very easy way!

Easy Peasy Mango Ice Cream

Servings:	Serves 4
Calories per serving:	171
Ready in:	5 hours
Prep. time:	5 hours
Cook time:	None
Difficulty:
Recipe author:	Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:	21st May 2014

Best recipe review Must be dressed with mint! 5/5 Minty mango is the way to go. The Judge

Natco mango pulp

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 cup sweetened condensed milk
• 1 cup whipping cream
• ½ cup Natco mango pulp

Method

1. Whip cream until stiff
2. Fold in sweetened condensed milk and mango pulp
3. Freeze

Serving suggestion

Serve with a sprig of mint.

Variations

This can also be made in an ice cream maker. Just add the finished mixture into your ice-cream maker and follow the makers instructions.

Recipe source

• This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

How to prevent home made ice cream from freezing solid in the freezer

Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.

Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!

Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.

Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.

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