I kid you not, but this is the best mango ice cream you will ever make. In my 21 years of being in the United States, I have not come across a single brand of mango ice cream that comes close to this recipe, and someday, I hope to make this for you, but until then, here is the recipe :)
8 oz heavy cream
8 oz sweetened condensed milk
3 cups alphonso mango pulp
In an artisan mixer, using a whisk attachment, whip heavy cream on high until soft peak.
Add sweetened condensed milk and mix for a minute.
Gradually add mango pulp while the mixer is on low. Mix for one minute.
Empty this mixture into a freezing bowl and freeze for 8 hours.