You will need: 2 cups of cold whipping cream, 3 cups mango pulp fresh or canned, one can 14 ounces of sweetened condensed milk, vanilla, yellow food coloring (optional)

Instructions:

• Put the empty mixing bowl in the freezer the night before
• If fresh mango is not available use canned mango pulp. It’s available in the Indian supermarkets an online on Amazon
• Take the 2 cups of cold whipping cream and pour the whipping cream into the cold mixing bowl
• Beat the cream, first on medium speed, then on high speed
• Until the cream is fluffy and has doubled in size
• I had one ripe fresh mango. I chopped it into small chunks and put it in a separate bowl
• To the fresh mango, I added one can of sweetened condensed milk
• Mix condensed milk and fresh mango chunks together
• Add 3 cups of mango pulp
• Add 1/2 teaspoon of vanilla
• You can use yellow food coloring to deep in the ice cream color (optional)
• Add 1/2 to 1 teaspoon of yellow food coloring
• Stir to mix everything together
• Add the mango mix to the whipped cream
• I change the mixtures attachment to the paddle one. A regular rubber spatula can be used for this step
• Mix until just combined. Do not beat or over mix!
• Pour the ice cream batter into a container and cover it
• Put it in the freezer for two hours
• After two hours, take it out
• Transfer it back into the mixer bowl and mix for two minutes
• When this is done transfer it into the serving dish
• Drizzle some mango pulp on top and swirl it with a wooden skewer to give it a marble look
• Cover it with two layers of plastic. First layer has to be touching the surface of the ice cream all around the dish and the corners this will prevent ice crystals from forming
• Add another layer of plastic on top
• Cover with foil and freeze for at least six hours or overnight
• Enjoy!