Mango and Chili Pepper Ice Cream Without an Ice Cream Maker

Ingredients:

• 450 g frozen mango pieces, thaw at room temperature for 10 minutes
• 400 g of condensed milk with sugar
• 1 tsp vanilla extract
• A pinch of fine salt
• 1 jalapeno, seeded and finely chopped
• Zest of 1 lime + extra for serving
• 2 cups heavy cream, chilled
• Chili powder, for filing
• Special equipment: a chilled metal loaf pan measuring 22 x 12 x 7 cm.

Preparation:

1. Puree the mango in a food processor until it's pea-sized pieces. Add the condensed milk, vanilla, and salt. Mix everything together, then transfer to a medium bowl and stir in the jalapeño and lime zest.
2. Using a mixer on medium-high speed, beat the cream until stiff peaks form, about 2 minutes. Using a rubber spatula, fold about 1 cup of the whipped cream into the mango mixture, then fold this mixture into the remaining whipped cream. Pour into a chilled metal pan, cover, and freeze until firm, about 5 hours. Serve garnished with a pinch of lime zest and chili flakes.