Ingredients of Mango Ice Cream

1 - 3 to 4 medium mangoes, peeled
2 - One tablespoon Lime juice
3 - One envelope unflavored Gelatin
4 - 4-1/2 teaspoons cold Water
5 - 1 can evaporated Milk (5 ounces)
6 - 2/3 cup sweetened Condensed Milk
7 - Salt to taste

How to Prepare :

Cut mangoes into chunks; puree in a food processor. Strain and discard fibers. Place two cups puree in a small bowl add lime juice (refrigerate any remaining puree for another use).In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds stir. Let stand until gelatin is completely dissolved.Gradually add puree to gelatin mixture. In a large bowl, combine evaporated milk and condensed milk; stir in mango mixture and salt. Refrigerate for several hours or overnight.Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Transfer to a freezer container; freeze for 2 to 4 hours. Remove Mango Ice Cream from the freezer 15 to 20 minutes before serving