Place all ingredients in the fridge a day before

Stick the condensed milk tin in the freezer about 30 mins before starting

With an electric whisk or food processor whisk, whisk the almost frozen condensed milk until doubled in volume and nicely aerated, scrape into a chilled bowl

Carefully remove the coconut milk from the fridge and separate the clear liquid from the white solids as much as you can, then whisk until light and firm. It won't be as firm as whipped cream but not far off.

Add the whipped condensed milk to the whipped coconut milk and cary on whisking.

Once combined, slowly pour the chilled mango pulp into the mixture whilst continuing to whisk it until well combined

Pour the whole mixture into either a chilled container or an ice cream maker, then transfer to the freezer for at least 4 hrs or overnight.

If you use condensed coconut cream instead of condensed milk for a vegan alternative you might need to add some golden syrup if it needs sweetening. Adding a pinch of salt might also help bring out the flavour.

Serve with a drizzle of mango pulp and some (optional) lime zest