Mango Pulp : 800 ml. Can
Sweetened Condensed Milk : 400 ml. Can
Whipping Cream : 200 ml.
Handheld mixer with a whipper attachment
Ideally find unsweetened mango pulp otherwise you need to reduce the amount of condensed milk in the recipe.
I used a sweetened mango pulp tin and forgot to adjust the quantity of the condensed milk. The resulting mango ice cream was nauseatingly sweet.
In a large bowl add the mango pulp and the condensed milk. Whip these together till mixed well.
In a steel bowl add the whipping cream and place the bowl over a bowl filled with ice cubes.
Whip the cream till it forms soft peeks. Now add to the mango pulp mix and fold it in gently. Now pour the mixture into an aluminium bowl or tin and keep in the freezer for 30 minutes. Remove from freezer, use a wire whip to whip it again and then refreeze for further 30 minutes. This should be done about 3-4 times total and then keep in the freezer till it sets completely.
Serve decorated with fresh mango cubes and chopped nuts.