NO-CHURN MANGO LIME SWIRL ICE CREAM
2 cups ripe mango chunks, fresh or defrosted (about 2 large fresh mangos)
1 1/2 rounded tbsp. grated lime zest (3-4 limes)
1/4 cup powdered sugar, divided
2 cups heavy cream
1 (14 oz.) can sweetened condensed milk
pinch of salt
1 tsp. vanilla extract
If using fresh mango, peel and cut into bite size chunks, cutting around the seed. If using frozen mango, defrost and drain well. Pat completely dry with paper towels.
Puree mango in a blender for food processor until almost smooth. Add 2 tablespoons powdered sugar and lime zest. Continue pureeing until completely smooth. The puree should have the consistency of a thick smoothy.
In a large bowl, whip heavy cream until it begins to thicken. Slowly add 2 tablespoons powdered sugar. Continue whipping until stiff peaks form.
In a separate bowl, combine sweetened condensed milk, vanilla extract, and pinch of salt. Blend well. Fold in about 1/3 of the whipped cream. Gently pour mixture back into the whipped cream.
Pour 1/3 of ice cream mixture into a 9x5x3-inch pan. Drizzle on 1/2 of the mango puree. Add the remaining ice cream mixture, followed by the remaining mango puree. Insert a butter knife deep into the pan. Cut through the ice cream mixture to create swirls.
Freeze at least 6 hours. Overnight or a day ahead is best.
Makes about 8 cups.