Step-by-Step Instructions

1. 1.Peel and Prepare Mango

   Carefully peel the skin off the mango using a peeler. Once peeled, cut the mango pulp into large pieces, ensuring to remove as much flesh as possible from the pit. Place the mango pieces into a chopper or blender.

2. 2.Blend Mango Pulp

   Add 1/3 cup of milk to the mango pieces in the chopper. Secure the lid and blend until a smooth, thick mango paste is formed. Set aside.

3. 3.Whip Cream

   Open the whipping cream carton. Pour 1/2 cup of chilled whipping cream into a clean bowl. Using an electric beater, start whipping the cream at a slow speed, then gradually increase the speed. Continue whipping until soft peaks form, meaning the cream doubles or triples in volume and the peaks gently fall when the beater is lifted.

4. 4.Combine Ingredients

   Add 3 tablespoons of condensed milk to the whipped cream. Then, pour the blended mango paste into the bowl with the whipped cream and condensed milk. Gently fold and mix all the ingredients together with a spatula until they are well combined and the mixture is smooth and uniform.

5. 5.Add Food Color (Optional)

   If desired, add a small pinch of yellow or orange food color to enhance the mango color. Mix thoroughly until the color is evenly distributed throughout the ice cream mixture.

6. 6.Fill Molds and Freeze

   Pour the prepared mango ice cream mixture into popsicle molds and small individual bowls or ramekins. Gently tap the molds and bowls on the counter to remove any air bubbles and ensure an even surface. Clean any spills around the edges. Place all filled molds and bowls into the freezer for a minimum of 6 hours, or preferably overnight, until the ice cream is completely set and firm.

7. 7.Serve Ice Cream

   Once frozen, remove the ice cream from the freezer. For popsicles, you might need to briefly run the molds under warm water to help release them. Serve immediately and enjoy your homemade mango ice cream.