16ouncesfrozen diced mango, thawed, or 2 1/2 pounds fresh mango, peeled, pitted, and diced
114-ounce can sweetened condensed milk
8ouncesplain Greek-style yogurt, preferably full fat
1tablespoonfreshly squeezed lime juice
1/4teaspoonkosher salt
Pinchground cardamom
Instructions
Place the mango, sweetened condensed milk, yogurt, lime juice, salt, and cardamom in a blender and then puree until creamy and smooth. Taste and adjust seasonings.
Freeze according to your ice-cream maker’s instructions. Or you can place the puree in freezer-safe container, and allow it to freeze for 8 hours, stirring the puree a couple of times in the first 2 hours of freezing.
Notes
Cardamom can be expensive. While it has a unique and powerful flavor (which is why I call for so little), if you care to omit it the recipe will still be good. You could also replace it with ground ginger or perhaps cinnamon.