No-Churn Mango Ice Cream

Instructions

1. Heat the mango puree in a non-stick skillet over a medium-low flame stirring constantly until the puree reduces by half. This can take anywhere between 6 to 8 minutes. Switch off and transfer the reduced puree to a bowl and let it cool completely.

2. Add the condensed milk to the mango puree bowl and whisk until combined. You may add a pinch of turmeric or yellow food colour at this stage.

3. Take another larger bowl and whisk the whipping cream to stiff peaks using a handheld electric whisk or stand mixer. Start on low to medium speed and increase to medium to high and whip for at least 3 to 4 minutes or until it can form stiff peaks.