Mango Graham Ice Cream
- 2 (250ml) packs all purpose cream, chilled
- 1 (300ml) can sweetened condensed milk
- 4 mangoes, washed and diced
- 1.5 cups of graham crackers, roughly chopped
- Using a mixer, beat the chilled all purpose cream until it doubles in size.
- Add condensed milk and fold until well combined.
- Add 3/4 of the mango cubes and the graham crackers leaving some for toppings.
- Mix well and transfer to your chosen container.
- Top with the remaining mango cubes and graham crackers.
- Cover with cling wrap and freeze for 6 hours or until firm.