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Ingredients
- 1½ cups frozen mango chunks, thawed
- 1 cup full-fat plain Greek yogurt
- 1 cup cold heavy cream
- ¾ cup sweetened condensed milk
- ½ cup whole milk
- 1 tsp. pure vanilla extract
- ½ tsp. ground cardamom
- ¼ tsp. salt
Instructions
- Place mango in a blender or food processor and puree until smooth.
- Add Greek yogurt, sweetened condensed milk, whole milk, vanilla extract, cardamom and salt, and pulse until combined.
- Whip heavy cream in a separate bowl until soft peaks form, about 2-3 minutes.
- Gently fold whipped cream into mango mixture until just combined and no streaks remain.
- Transfer mixture to a loaf pan or freezer-safe container. Cover tightly and freeze for at least 6 hours, or overnight.
- When ready to serve, let ice cream sit at room temperature for about 5 minutes before scooping. Divide evenly among serving dishes and serve.
NUTRITION FACTS
PER SERVING
Calories: 510
Protein: 13g
Carbohydrate: 46g
Fiber: 1g
Total Fat: 31g
Saturated Fat: 19g
Cholesterol: 100mg
Calcium: 24%
Sodium: 270mg
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