Mango Ice cream

Ing.- condensed milk 1/2 tin         mango pulp 250 ml           milk 1/2 litre              fresh cream 1/4 kg
sugar if needed.

Method- Combine all the ingredients & chill in the refrigerator ( not in the freezer) for several hours, overnight if possible. Freeze in an ice-cream maker. If using the refrigerator, set the freezer or refrigerator to the coldest point. after half an hour, pour the mixture in ice trays & place in the freezer. When it is half set, beat in a mixer or preferably with an electric hand beater till frothy. Keep in the freezer again. Stir with a fork once every 1/2 hour. when the ice cream is set, pack it in a plastic container & store in the freezer. Keep the freezer setting to normal. If the ice cream is frozen too hard, place it in the lower compartment of the fridge for about 15 minutes before serving.