Step 1

Peel and dice mangoes, then blend with ¼ cup sugar until smooth. Taste and adjust sweetness if needed. Strain if mangoes are fibrous.

Step 2

In a medium bowl, use a hand mixer to combine heavy cream, milk, the remaining ½ cup sugar, and vanilla extract until smooth. Fold in the mango puree until fully incorporated.

Step 3

Cover the bowl and refrigerate for at least 30 minutes to ensure the mixture is cold before churning.

Step 4

Pour the chilled mixture into your pre-frozen Cuisinart ice cream maker and churn for about 15 minutes or until it reaches a soft-serve consistency.

Step 5

Transfer the churned ice cream into an airtight container and freeze for 3–5 hours until firm. Let it sit at room temperature for 5 minutes before scooping.