Mango Ice Cream: Silky No-Churn Dessert for 12 Servings

Instructions:

1. Place the 3 cups of fresh mango cubes, 1 tbsp lime juice, and a pinch of sea salt into a high speed blender.
2. Process on high until the mixture is completely liquefied and looks like a glowing orange mirror.
3. Press the puree through a fine mesh sieve into a clean bowl, discarding any fibrous pulp left in the mesh. Note: This step is crucial for that signature professional mouthfeel.
4. Whisk the 14 oz of sweetened condensed milk into the strained mango puree until the color is a uniform, creamy orange.
5. In a separate, pre chilled large bowl, pour in the 2 cups of heavy whipping cream and 1 tsp vanilla bean paste.
6. Whip the cream on medium high speed until stiff peaks form, taking care not to over beat it into butter.
7. Fold a large dollop of the whipped cream into the mango mixture using a spatula to lighten the base.
8. Add the remaining whipped cream and use a gentle figure eight motion until no white streaks remain and the mixture is airy.
9. Pour the mixture into your chilled container and smooth the top with the back of a spoon.
10. Cover the surface directly with plastic wrap and freeze for at least 6 hours until firm. When you are folding the cream, be as gentle as possible. You spent all that time whipping air into the cream; if you stir it too vigorously, you will deflate those bubbles and end up with a dense, heavy dessert. The figure eight motion allows you to incorporate the heavy mango puree without crushing the structure of the whipped cream.