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Mango Ice Cream Without Ice Cream Maker
A homemade mango ice cream, creamy and fruity, made without an ice cream maker. Sweetened condensed milk, double cream whipped, and mango pieces are used to achieve a texture close to sorbet while remaining very creamy.
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Critical Success Points
- • Whip the cream to stiff peaks without over‑beating.
- • Scrape the ice crystals every 2‑3 hours during freezing.
Safety Warnings
- • Handle knives carefully when cutting the mangoes.
- • Do not leave a glass container in the freezer if it is not rated for cold; risk of cracking.
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