Ingredients
1 can Mango pulp (30 Oz )
1 can Sweetened Condensed milk (14 Oz)
1 Whipped cream ( I used Kraft, Cool Whip 8 Oz)
Directions
In a freezer safe bowl, combine both Mango pulp and cream. Beat this at low speed for about 1-2 mins. Add condensed milk and mix well. Cover the ice cream with cling wrap (to avoid ice formation) . Transfer to the refrigerator and in between lightly beat, for about 3 to 4 times and finally just leave it undisturbed in the freezer preferably overnight. Ice cream is ready :) .
