Mango ice cream - by Gina Chan

3 sweet n ripe mango.
400g whip cream

395g sweet condense milk ( i use less den half can as my mango is sweet )

Chop abit of mango n put aside
Blend the rest of the mango into puree
Add condense milk to the mango puree n mix well.
Whip the cream
Fold in the cream.
Pour into a container. N freeze for at least 5 to 6 hour.
After 1 hr take out to break the ice. And fold in the mango cube.
( to get a smoother texture break the ice around every hour.)

Fiona Lau

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