mango chutney


  • 2 cups whipping cream
  • 1/4 cup icing sugar
  • 1/4 cup sweetened condensed milk
  • 2 tsp vanilla
  • 3 Tbsp KFI Mango Chutney
  • 1/2 cup mango puree


Whip the cream until stiff peaks occur. Add in sweetened condensed milk, icing sugar and vanilla. Whip for an additional 30 seconds until well incorporated.

Gently fold in the KFI Mango Chutney and mango purée in the whipped cream with a spatula. Do not over mix. You want the mixture to be light and fluffy.

Pour mixture into an airtight container and freeze for 4-6 hours.

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