Ingredients

• 1 pound frozen chopped mango (about 2 cups), thawed at room temperature for 10 minutes
• One 14-ounce can sweetened condensed milk (about 1 cup)
• 1 teaspoon pure vanilla extract
• Pinch fine salt
• 1 jalapeno pepper, seeded and minced (for additional heat, use the seeds)
• Zest of 1 lime, plus extra for serving
• 2 cups heavy cream, cold
• Chili powder, for serving

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Instructions

1. Special equipment: a 9-by-5-by-3-inch metal loaf pan, chilled
2. Pulse the mango in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine, then remove to a medium bowl and fold in the jalapeno and lime zest; set aside.
3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the mango mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until until solid and scoopable, about 5 hours. Serve topped with a pinch of lime zest and chili powder.