Mango Ice Cream

Most of the time I buy ice cream at
the store.   But at least once or twice each summer, usually around the
4th of July, I like to pull out the ice cream freezer and get cranking
on some homemade ice cream. 

This
year I had so many varieties in mind that I began wondering if I’d
overheat my ice cream mixer, ice or not.  Someone mentioned an ice cream
recipe that could be made in a casserole pan in the freezer. A google
search produced several likely ideas.  The recipe below is what I ended
up making.  I based it pretty much on this video.

Serves 12

Preparation Time: 15 minutes, plus 3-4 hours for freezing

Ingredients

1 large tub of whipped topping (32 oz)

1 can sweetened condensed milk (14 oz)

8 ripe mangoes, skinned and seed removed

1 can pineapple chunks (14 oz) with juice drained off

Directions

Peel
mangoes. (A potato peeler works great).  Slice mango flesh off the
seed.  Drain pineapple.  Set aside few nice-looking chunks of mango,
enough to yield about a half a cup of diced mango.  Puree remaining
mangoes and pineapple in a food processor until fairly smooth.

In
a large bowl, combine pureed fruit with sweetened condensed milk.  Add
whipped topping.  Whisk together by hand with a wire whisk until well
combined. Pour into a 9×12 pan. 

Dice
the mango that you set aside and sprinkle it over the top of the
mixture.  Cover and freeze for 3-4 hours or until firm.  You may stir
once half way through the freezing time, but it is not essential. 

Yum!