How to Make the Ice Cream:

• The first step is to prepare the Mango Puree: Peel and chop the ripe mangos. Then blend the mango chunks in a blender until you get a smooth puree. Set aside.
• Whip the cream: In a large bowl, whip the cold heavy cream using an electric hand mixer. Start on a low speed and gradually increase to medium-high. Whip until stiff peaks form.
• Combine Ingredients: Gently fold the sweetened condensed milk into the whipped cream. Use a spatula and fold until well combined. This keeps the mixture light and airy. Add the Mango puree to the cream and condense milk mixture. Gently fold in until everything is well incorporated. I also added some small chunks of mango. I love the burst of fresh fruit.
• Freeze the mixture: Pour the mixture into a freezer-safe container. Cover with plastic wrap or lid. It's important to cover properly to avoid ice crystals from forming. Freeze for at least 6 hours or overnight for the best result.
• Serve and enjoy: scoop out your homemade mango ice cream into cups or cones. You can garnish with fresh mango slices or a sprig of mint for an extra touch.