Prepare the mangoes: Start by peeling the mangoes and cutting the flesh away from the pit. Dice the mango flesh into small pieces. Place the mango pieces in a blender or food processor and puree until smooth.

Mix the base: In a large mixing bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until the mixture is well combined and smooth.

Combine with mango: Gently fold the mango puree into the cream mixture. Stir until the mango puree is fully incorporated and the mixture is a uniform color.

Chill the mixture: Cover the mixture with plastic wrap, ensuring the wrap touches the surface of the mixture to prevent a skin from forming. Place the bowl in the refrigerator for at least 2 hours to chill thoroughly.

Churn the ice cream: After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-25 minutes, depending on your machine.

Freeze: Once churned, transfer the ice cream to a lidded, freezer-safe container. Freeze for at least 4 hours, or until firm.

Serve: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy!