Ingredients

• 1.5 cups mango puree
• 1 cup heavy cream
• 0.5 cups white sugar

Instructions

1. 1 Gather all ingredients
2. 2 Peel and dice mangoes. Place in a blender and blend until pureed; measure out 1 ½ cups puree; set aside. Refrigerate any remaining puree for another use.
3. 3 Whip heavy cream and sugar together in a large bowl with an electric mixer on high speed until soft peaks form.
4. 4 Reduce the mixer speed to low and mix in prepared mango puree.
5. 5 Pour into a freezer-safe bowl. Freeze for 8 hours to overnight.
6. 6 Remove ice cream from freezer and let sit for 8 to 10 minutes or until soft enough to scoop.

Nutrition per serving