After running a poll on what ice cream flavour to make over on the cozebakes Facebook page, the winner by quite a big margin was Mango Ice Cream.
I make this a little differently than the other ice cream recipes on here as you could chop up fresh mango and mix it in but there’s a chance you would be eating frozen pieces of mango with ice on them after the freezing process and that wouldn’t be very nice! The solution I felt was to pulp the mango in my food processer and mix this in to get the flavour throughout.
I love that you can make ice cream without having to use any special equipment and that it still tastes totally delicious and if you check out the Desserts section here, you’ll find some really nice ice cream recipes. All tried, tested and very much given the thumbs up!
This recipe uses the Carnation Caramel tin from Nestle for the “dulce de leche” as it’s the quickest and easiest way to achieve the thick, rich caramel. You can of course boil the traditional Carnation Condensed Milk tin if you need to.
You can freeze for 6 hours or overnight which I prefer but it means that if you make this first thing in the morning, you could serve it that evening for dessert!