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Mango Ice Cream


600ml double cream
1tin condensed milk
1 Supreme Mango Pulp tin
⅓ cup Supreme Almonds; finely chopped (reserve some to garnish on top at the end)
Handful of Supreme Pistachio kernels (finely chopped)


In a bowl mix together condensed milk and mango pulp. Whip double cream until stiff peaks then stir into the mango pulp mix until smooth and well combined. Add chopped almonds and stir until well distributed. Pour mix into individual (freeze proof) serving pots or one large (freeze proof) tub. Garnish tops with chopped almonds and pistachio. Cover well, and freeze until soft serve consistency or overnight.