Mango Ice-Cream

Pour the puree in a pan and cook over medium heat until reduced to half. Take it off the heat and let it cool.

In a large bowl whisk together mango puree, condensed milk and yellow color till creamy and evenly colored.

In another bowl put the Milkpak whipping cream and beat till soft peaks form.

Fold the mango mixture into the cream. Fold through softly. This will take a few minutes.

Pour into a container (preferably with a lid). Place a piece of baking/parchment paper on the surface. Then place lid on or using cling wrap.

Freeze for 12+ hours.

Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve! If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoopable consistency.