MANGO ICE CREAM

The Best this time when heat index is 42 degrees...To much heat to bear.

Needed :
2 pieces large mangoes Ripe
335 grams condensed milk
2 cups heavy cream or whipping
cream

Remove the seed and the skin.
Dice the fresh mango. Puree it by using a blender. About 2 cups puree.
Pour puree into a non-stick skillet over
medium heat for 8 to ten minutes.
Stir until puree reduces to 1 cup.
Cool puree.
Combine cooled mango puree and milk in a bowl. Whisk or Mix.
Beat cream until stiff peaks form and add to the mango mixture.
Mix well until lump free.
Pour into container.
Place a.parchment paper on top.
Cover.
Freeze for 12 hours.
Serve..
Enjoy !