Using Fresh Mangoes
When picking mangoes, it needs to be perfectly ripe, not too soft and mushy. Cut the mangoes lengthwise from the stem side avoiding the pit. This way you will end up with 2 sides with the flesh. Next, use the knife to cut these 2 sides into cubes, not going all the way through the skin. Then use a spoon to scoop out all the flesh or pulp. After that, you can work on the middle part (the pit) by peeling it and cutting the pulp off the 2 sides. Scrape remaining pulp from the pit with the knife. Finally, place all the pulp in a blender and puree it until smooth.
Use a Blender
The other 2 ingredients in this easy ice cream are canned condensed milk and whipping cream. After the mangoes are pureed in a blender, mix it all together with the 2 milks until you see one color. You might need to scrape the sides once or twice during the blending process.
Use an Ice Cream Maker
In this recipe I used a Cuisinart ice cream maker. Before making the ice cream, the tub needs to be prefrozen. The machine churns the ice cream for only 20 minutes and then it’s ready to freeze.
After the mangoes are well blended with the milk and cream, its time to transfer it into tub to churn. Then put the paddle in, cover and lock it. Turn the machine on and let the ice cream churn for 20 minutes.
Lastly, after 20 minutes churning, turn off the ice cream maker. Transfer the ice cream into a freezer safe container with lid. Cover it and freeze it for 6-12 hours. After 6 hours, it will be soft serve. Longer than that it will be more firm. Personally though I like my ice cream on the firm side.