Chill the bowl, beater, condensed milk and heavy cream overnight. Freeze a metal tray for atleast a few hours.

Peel and chop 2 to 4 mangoes. Puree them in a blender until smooth. Measure 2 cups of puree and pour to a large mixing bowl. (refer notes for tips)

Add milk powder and mix well. Pour chilled condensed milk and mix until combined. [Start with a lower amount of condensed milk, about ¾] Refrigerate this.

Pour whipping cream to the chilled mixing bowl and begin to whip on a medium speed until you see soft peaks. You can use a electric hand mixer or a stand mixer.

It takes anywhere from 6 to 8 mins depending on the temperature. Mine was done in 9 mins. Make sure you don't overwhip.

Add a ½ to ¾ cup of whipped cream to the mango condensed milk mixture. Gently fold just until combined. Keep adding more whipped cream to the mango mixture & combine. Repeat this mixing in batches until both are combined and you see no streaks of cream.

Pour this to the freezed metal tray and press down a parchment paper. Cover & refrigerate the mixing bowl for later use. Freeze it for 4 hours.

After 4 hours, add it back to the cold mixing bowl (from the refrigerator) and whisk the mango ice cream until really smooth for 2 mins or so. (do not overdo). Once it is smooth, pour it back to the tray, press down the parchment paper and freeze just until set, for 8 hours.

When you are ready to serve, rest the ice cream on the counter for 5 mins. Scoop mango ice cream and enjoy it! It is good to finish the tray of ice cream or level the leftovers with a spoon and press down the parchment paper.

Freeze a metal tray overnight to freeze the ice cream. Add 1½ cup chopped mangoes and ½ can of condensed milk to a blender and blend until smooth. Make sure there are no chunks. Sprinkle ¼ cup milk powder and gently incorporate it into the mango puree until smooth. Chill this in the fridge for 1 to 2 hours until really cold.

Transfer the mango puree to a mixing bowl. Pour chilled whipping cream to the blender jar. Using a pulse option whip the cream until soft peaks (thick and light). Do not overdo.

Mix together cream and the chilled mango puree. Transfer to a freezed metal tray. Press down a parchement paper or cling wrap over the ice cream.

Freeze it for 4 hours. After 4 hours, add it to the blender and pulse it until smooth. Pour back to the tray and place the parchment paper or wrap. Freeze until set, usually overnight.

Scoop the mango ice cream. To soften, simply leave it at room temperature for 5 mins, then scoop it.