Step 1: Prepare the Mango

• If using fresh mango: Peel and chop 1 lb of mango into cubes. Fresh mangoes should be ripe and juicy to achieve the best flavor. If you’re unsure if your mango is ripe, it should give slightly when you press it, indicating softness and sweetness.
• If using frozen mango: Simply measure out the frozen mango chunks (about 1 lb or 455 grams) and let them thaw slightly before blending.

Step 2: Blend Mango and Coconut Condensed Milk

• Add the mango cubes and the entire can of coconut condensed milk to a high-powered blender.
• Blend on high for 1-2 minutes until the mixture is smooth and creamy. The mango will break down into a silky puree, and the coconut condensed milk will add a rich sweetness to the base.
• Tip: Make sure your blender is powerful enough to handle frozen mango if you’re using that. You might need to stop and scrape down the sides once or twice for a uniform blend.

Step 3: Add Coconut Cream

• Next, grab your can of coconut cream that has been chilling in the fridge overnight. This step is crucial because the cold coconut cream will separate from the coconut water, and you only want the thick, creamy portion.
• Tip: To access the thick cream, turn the can upside down and open it. Drain the clear coconut water into a separate container (you can save it for smoothies or other uses).
• Scoop the thick coconut cream into the blender with the mango and coconut condensed milk mixture. You should aim for 1 ½ – 1 ¾ cups of coconut cream.
• Optionally, add the juice of 1 lime to give the ice cream a citrusy zing.

Step 4: Blend Again

• Blend on high for about 1 minute until the mixture is smooth, fluffy, and light. It should be airy and creamy at this point.
• Tip: You can also add a pinch of salt to balance the sweetness and enhance the flavors.

Step 5: Freeze the Mixture

• Pour the mango ice cream mixture into a loaf tin or any container suitable for freezing. If you want an easy release, line the container with parchment paper.
• Cover the container with a lid or plastic wrap and place it in the freezer.
• Freeze for at least 8 hours or overnight to ensure the ice cream firms up. If you want a smoother texture, you can lightly stir the ice cream halfway through freezing to break up any ice crystals that may form.

Step 6: Serve and Enjoy

• When you’re ready to serve, remove the ice cream from the freezer and let it sit for about 10 minutes to soften slightly. This makes it easier to scoop.
• Scoop the ice cream into bowls or cones, and add your favorite toppings like mango slices, lime wedges, coconut shreds, or sprinkles.