Mango Ice Cream - cooking recipe

Ingredients

1 kg mango pulp or 1 kg pulp from fresh mango
397 g sweetened condensed milk
170 g nestles pure cream or 170 g double cream
200 g Carnation Evaporated Milk
2 2 tablespoons Equal sugar substitute (sugar substitute) or 2 tablespoons Splenda granular (sugar substitute)

Preparation

Use a large capacity food processor. Empty the mango pulp and using pulse action mode, blend the pulp till smooth. Slowly add the sugar or substitute and blend. Add the full can of condensed milk, the evaporated milk and finally the pure cream. Use the pulse motion only.
Once all the ingredients are well blended check the taste. It should be just as you want it--thick, creamy and sweet, but not too sweet. If you find it too sweet, add more cream or evaporated milk.
Have 2 or 3 Tupperware containers ready (with airtight lids).
Pour the mix and seal each Tupperware with Saran wrap and then use the cover.
Deep freeze till set--will take more than 3 hours.
Get container out 10 minutes before serving.