Mango ice cream

Ingredients:

• 2 cups ripe mangoes, peeled and cubed
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, puree the ripe mangoes until smooth.
2. In a large mixing bowl, combine the mango puree with sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the mango mixture until evenly incorporated. Be careful not to deflate the whipped cream.
5. Pour the mixture into a freezer-safe container and cover it with a lid or plastic wrap.
6. Place the container in the freezer and let the mango ice cream freeze for at least 4-6 hours or overnight for best results.
7. Once frozen, scoop the mango ice cream into bowls or cones and serve chilled. Optionally, you can garnish with fresh mango slices or mint leaves.

This mango ice cream is creamy, fruity, and perfect for a refreshing treat during hot days. You can also customize it by adding chunks of fresh mangoes or a sprinkle of toasted coconut before freezing.