The first and only time I have made this ice cream my goal was to get these two very ripe mangos used up so they didn't go bad. Well that meant I had wayyy more pureed mango than I needed and so I just threw stuff in until it tasted good and I hoped that it would become ice cream. Thankfully it did! and it tastes AMAZING. Doing the full amount of this recipe will yield about 4 quarts of ice cream.
Peel and cut the mangos. Puree them in a blender or giant food processor.
Mix pureed mangos, condensed milk, and powdered sugar together in a large bowl. (Feel free to taste at this point and decide if you want this to be more sugary or not. I liked mine not being very sweet and having the mango shine forth.)
Pour coconut milk and heavy cream into a stand mixer. Whisk together until stiff peaks.
Fold coconut milk and heavy cream into mango mixture in two batches.
Pour into 4 quart freezer safe container and seal with plastic wrap or tinfoil.
Let ice cream sit for at least 12 hours or overnight.
0 servings