Mango Ice Cream

This creamy homemade mango ice cream is made with ripe mangoes, cream, and a hint of lime or cardamom. No ice cream maker needed — just blend, freeze, and enjoy.

Ingredients (Serves 4–6):

• 2 large ripe mangoes (or 1½ cups mango pulp)

• 1 cup heavy cream (or whipping cream)

• ½ cup sweetened condensed milk

• 1 teaspoon lime juice (optional, for brightness)

• ¼ teaspoon ground cardamom (optional)

Instructions:

1. Prepare the Mango:
   Peel and dice mangoes. Blend the pulp until smooth. You should have about 1½ cups of purée.

2. Whip the Cream:
   In a separate bowl, whip the heavy cream until soft peaks form.

3. Combine:
   Gently fold the mango purée, condensed milk, lime juice, and cardamom (if using) into the whipped cream.

4. Freeze:
   Pour the mixture into a loaf pan or container. Cover and freeze for 6–8 hours, or until firm.

5. Serve:
   Scoop into bowls or cones. Garnish with fresh mango, mint, or a sprinkle of pistachios.

Tips:

• Use Alphonso or Ataulfo mangoes for the best flavor and color.

• You can use coconut cream instead of dairy for a vegan version.

• Stir the ice cream halfway through freezing for a smoother texture (optional).