In a large bowl, whip up the heavy cream and sugar with a whisk until you have stiff peaks. Don’t go too crazy, otherwise you’ll have butter. I mixed mine with a stand mixer with the whisk attachment on medium for 1 minute and high to 2 more minutes.

In a separate large bowl, mix together the mango puree and lime juice. Add 2 dollops of the whipped cream into the mango puree and mix in well. Add the rest of the whipped cream and fold in gently until all the whipped cream is mixed in. Don’t go nuts mixing this otherwise you’ll lose the fluffiness of the whipped cream.

Pour the mixture into a pan and give the pan a few taps on the table to let out the air bubbles. Sprinkle with crushed pistachios and cover with plastic wrap. The plastic wrap should touch the top of the ice cream. Freeze for at least 4 hours.