Purée a bunch of mangoes in a blender or food processor.

Add a little sugar to the mangoes and blend some more.

Pour this mixture into a shallow pan.

Let freeze for 2 hours.

Blend this mixture again. Set aside.

Whip some heavy whipping cream with sugar and vanilla till it forms peaks.

Add the blended frozen mango mixture to the whipped cream.

Mix well and then return to the freezer

in the container you want to keep your ice cream in.

Freeze for 3-4 more hours and voila–Mango Ice Cream.

Invite your friends over and get ready for a treat.

It’s the creamiest, best thing we’ve ever eaten.

 I know I did’t give you measurements** for the ingredients,

because I often just wing it.

That’s what I did here, and I think I should have used more

mangoes to how much whipped cream I used.

Next time.

Trust me, that next time will be soon.

You get the hang of it, right?

**I used about half what is in this bowl with about 2 cups of whipping cream.

Sugar it up, but mangoes are super sweet. You don’t need much.

No matter how you do it, if you love mangoes, you’ll love the end product.

Go for it!