Ingredients:

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup sweetened condensed milk
  • 1 tsp vanilla bean paste
  • 1 cup mango chunks, pureed
  • 1 tbsp fresh lime juice
  • 1 pinch sea salt

Instructions:

  1. Combine the mango puree, whole milk, heavy cream, sweetened condensed milk, vanilla bean paste, lime juice, and sea salt in a high-speed blender.
  2. Pulse for 30 seconds until the mixture is completely homogenous and a vibrant, uniform orange color.
  3. Pour the mixture into the Ninja Creami pint container, ensuring you do not cross the 'Max Fill' line.
  4. Place the lid on the container and freeze on a level surface for exactly 24 hours at a temperature of at least -4°F (-20°C).
  5. Remove the pint from the freezer and process using the Ninja Creami machine on the 'Ice Cream' or 'Sorbet' setting until the texture is velvety.