22ouncesmangoroughly chopped (I used Ataulfo or champagne variety)
7ouncesMexican cremafull fat, don't use light or fat free
1can300 ml of sweetened condensed milkit is the regular-sized cans found everywhere
Pour the water into the blender then add the crema and the mango bits. Next pour in condensed milk, cover and blend until you have a smooth consistency. Make sure that all of the mango pieces have been blended. The blended amount will be 1.5 liters or around 50 oz.
Pour the mixture into your container and use the spatula to scrape out all the mixture from the blender. Cover the container and place in the freezer. Allow to set for at least 6 hours or overnight. When ready to eat allow it to soften just a little so you can easily scoop out the ice cream. Enjoy!
*Watch this video to see the quickest and easiest way to peel a mango.** Mexican crema is like American sour cream -- except crema doesn't have the tartness, it's creamy and a little sweet. If you can't find crema the best alternative would be French crème fraîche.*** Don't use low fat condensed milk. You need that fat to make it creamy.