Ingredients:
- Mango Pulp -30 Oz Can
- Whipped Toping (Extra creamy) - 8 OZ
- Sweetend Condensed milk - 14 OZ
Procedure:
- Pour the mango pulp, condensed milk and whipped cream together in a large bowl.
- Mix the contents slowly until the cream is well mixed.
- Pour the contents to a bowl you can refrigerate and keep it in Freezer for atleast 6 hours.
- After 6 hours mango icecream should be ready to eat.
