Fresh Mango Ice Cream
Adapted from Crunchy Creamy Sweet
1 tin evaporated milk, chilled in the fridge overnight
3/4 cup sugar
4 Atafulo mangoes, peeled and diced
Pour the chilled evaporated milk into the bowl of an electric mixer fitted with the whisk attachment. Whip on high speed for 40 seconds. Slowly add the sugar while whipping the evaporated milk. Put the bowl in the freezer for 1 hour.
Meanwhile, puree the mango (I used my immersion blender for this).
Once the hour is up, whip the ice cream for 1 minute at high speed. Carefully mix in the pureed mango with a spatula. Put in the freezer for 1 hour.
Again whip the ice cream on medium speed for 1 minute. Transfer to a container and freeze until set.
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