Summery and creamy mango ice cream with sweettart pops of raspberry throughout. No churn, no fuss, all fun.
Bowl of a food processor or blender
About 2 cups [340g] chopped, very ripe mangoes
One can [14 oz, 397g] sweetened condensed milk
Tiniest pinch of salt
1 pint [454g] heavy cream
3 tablespoons dry milk powder
On the sidelines:
Pint of fresh raspberries
In a food processor or blender, puree the ingredients in the first bowl.
Add the heavy cream and blend at the highest speed for 2-3 minutes.
Pour the mixture into a bowl and fold in the fresh raspberries.
Press plastic wrap directly on top of the ice cream and freeze until set.