To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water. Or you can use cannned mango puree.

Whip the cream using a hand mixer till soft peaks form. You can use a stand mixer as well for the purpose.

Add mango puree in the whipped cream. Whisk using the hand blender or sptaula for 1 – 2 minutes or until well combined. Taste and if required add more sugar accordingly.

Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 – 6 hours or until set.

Stand for 5 minutes to soften slightly, then scoop and serve!