Add the coconut cream to a large bowl and mix with an electric whisk for a couple of minutes until creamy. Add in the sweetened condensed coconut milk and whisk for another minute to combine.
Add the mango pulp to the coconut mixture in half cup increments, whisking to combine the ingredients each time.
Transfer the ice cream mixture to a loaf pan lined with parchment paper. If you like you can swirl some extra mango pulp through the ice cream with a spoon. Cover with plastic wrap, and freeze for a minimum of 4 hours or until set.
Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly.
Chilled coconut milk: Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand, this recipe will call the cream from 2-3 400ml cans
Mango pulp: You can use fresh mango chunks, as long as they are super ripe. Blend the mango into a puree before adding it to the ice cream.
Use Alphonso mango pulp or Alphonso mangoes if you have access to them.
Refrigerate your cans of coconut milk overnight. I usually keep a few cans in the fridge for good measure, that way I never have to worry about prepping the day before making a recipe.
Use a hot ice cream scoop. Add boiled water to a heat-proof jug and let the ice cream scoop sit in it for a few minutes before serving.