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Mango Ice Cream Recipe

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This recipe for Mango Ice Cream is from Oldies But Goodies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 or 3 large mangoes, to be pureed
14 oz. can sweetened condensed milk
2 cups heavy cream, whipped

Remove skin and dice mango. Using a blender measure puree mangos then measure out 2 cups of mango. (this usually is about 2-1/2 cups of diced before pureeing)
Pour the pureed mango into a skillet over medium low heat. Cook stirring constantly for about 8 to 10 minutes. or until puree is reduced by about half. You will only need 1 cup of the reduced puree.
Cool puree

Now making the ice cream.
1.When puree is cooled combine with the sweetened condensed milk in a bowl. Whisk until combined.
2.Beat the cream with hand beater until stiff peaks form.
3. Take a scoop or the cream and put it in the mango mixture. Fold through until mostly combined ; lumps are fine this is just to lighten it up a bit.
4.Then pour the mango mixture into the cream. Fold through rather than mixing until lump free. Do not beat. This will take a few minutes.
5. Pour into a container preferably with a lid.
6. Place a piece of parchment paper or wax paper over top of surface then cover with lid or saran wrap.
7. Freeze for 12 hours + or over night.
8. Remove the parchment paper or wax paper. Let stand for 5 minutes to soften slightly then scoop and serve.
9. If frozen for 24 hours or longer it will need a little longer to soften to a scoopable consistency.




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