- 185 g condensed milk
- 250 g plain yoghurt
- 250 g mango pulp (it can be frozen)
- 200 g whipped cream
- Whisk the condensed milk with the yogurt. Fold in the mango pulp. Then, the whipped cream gently.
- Pour the ice cream mixture into a loaf mould lined with cling film/ or into silicone moulds.
- Freeze at least for 6 h, until firm.
- Serve sliced or scooped (with a hot dessert spoon).