Ingredients
1 can (30 oz) Mango pulp
1 large container (16 oz) whipped cream (I use Lite Cool Whip)
1 can (14 oz) condensed milk (I use the fat free kind)

Method
Combine together all the ingredients and
whip together till you get a creamy mixture.
Pour into a large container, cover and freeze overnight.
The next morning, voila!..you have creamy mango ice cream!
Serve each dollop garnished with a mint leaf.
If you use fat-free condensed milk and Lite Cool Whip,
you have a low-fat delicious ice cream.