Blend the ice cream base

• Add the mango, heavy cream, milk, condensed milk, sugar and vanilla to a blender.
• Blend until completely smooth.

Freeze the base

• Pour the base into the Creami pint up to the fill line.
• Freeze flat for at least 24 hours until solid.

Spin the ice cream

• Run the pint on the ice cream setting.
• If crumbly, add a splash of milk and re-spin.

Create the mango swirl

• Make a well in the center of the ice cream.
• Add the mango puree and run the mix-in setting once.

Serve

• Scoop into bowls and serve immediately.