A really easy to make dessert during the mango season , and with the tinned pulp, when not available fresh.
Puree the mangoes in the blender (save a few mango chunks).
Whip the cream till it thickens (Cream should be chilled).
Combine all the ingredients (condensed milk, mango puree, mango chunks, and thickened cream) together. Pour the mix in a box and refrigerate/freeze it for at least 6 hours.
Stir it twice or thrice with a fork after an hour of refrigeration to avoid the formation of ice crystals.
Refrigerate
Keep a few mango chunks aside before making the mango puree.
Cream should be chilled before whipping.
Refrigerate for at least 6 hours.
Serve with a sprig of mint and/ or freshly chopped mango pieces
