Blend the mangoes into a smooth puree without adding water. Whip the cream to stiff peaks using a beater, stand mixer, or blender. Do not overwhip, as the cream may curdle.
Add the evaporated milk, brown sugar, mango puree, and turmeric powder to the whipped cream. Whisk on the lowest speed until everything is well combined and the mixture is smooth.
Pour the mixture into a non-reactive, airtight container. Place cling film or parchment paper directly on the surface to seal it tightly, then cover with the lid. Freeze overnight or until fully set.
Before serving, let the container sit at room temperature for 10 to 15 minutes to make scooping easier.
Scoop, serve. Enjoy! And remember “COOKING IS EASY!”
