Mango Ice Cream I

Pour the can of condensed milk into a large mixing bowl.

Add the mango pulp (Alphonso) to the condensed milk and stir well until fully combined.

Gently fold in the whipped cream (Cool Whip) using a spatula until the mixture is smooth and uniform, being careful not to deflate the cream.

Pour the ice cream mixture into a freezer-safe container with a lid.

Cover the container and place it in the freezer for at least 4-6 hours, or until the mixture is frozen solid.

Remove from the freezer 5 minutes before serving to allow it to soften slightly, then scoop into bowls or cones and serve immediately.