Mango Ice Cream

• 1 12 cups ripe alphonso mangoes, around 2, peeled and chopped
• 2 -3 tablespoons sugar
• 0.5 (4 ounce) can sweetened condensed milk
• 2 cups whole milk
• 1 teaspoon lemon juice

1. Blend the mangoes with the sugar into a puree.
2. Add the condensed milk, milk, pureed mangoes, lemon juice and blend well.
3. Pour the mixture in a shallow freezer proof plastic container.
4. Cover and freeze till slushy, for about 2 hours.
5. Pour the mixture into a deep vessel and blend using a hand mixer, or you can even use a whisk, but thats going to take lot of your time.
6. Blend till it is smooth and creamy.
7. Transfer the blended mixture back to the plastic shallow container.
8. Cover and freeze again till slushy and follow this step one more time and you're done.
9. Cover and freeze till it is firm.
10. Shift it into the refrigerator 45 minutes before you serve.

alphonso mangoes, sugar, condensed milk, milk, lemon juice

Taken from www.food.com/recipe/mango-ice-cream-406660 (may not work)