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FREEZING TIME: 10 to 12 hours
YIELD: enough for 6 persons
11/2 cups (375 ml) heavy cream
1 cup (250 ml) cold milk
1 cup (250 ml) sweetened condensed milk
11/2 cups (375 ml) fresh mango pulp
1. Pour the cream into a bowl and beat it until semi-whipped.
2. Beat the milk and condensed milk together in another bowl until well combined.
3. Pour the milk and condensed milk mixture into the semi-whipped cream and fold in the mango pulp. Mix well.
4. Pour into a metal freezer tray and freeze for about 10 to 12 hours or until solid. About an hour before serving, place the ice cream in the refrigerator to soften slightly.


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