Freeze ice cream bowl as per instruction the night before.
Peel and cut your mango from the seed core.
Place mango pieces into a mixing bowl and add sugar and lemon juice.
Blend mango with sugar and lemon juice to a pulp.
To another mixing bowl, add heavy cream and milk and combine.
Pour cream and milk mix to the mango pulp and stir in until completely combined to an ice cream mass.
Prepare your ice cream maker as per booklet instructions.
Pour ice cream mass into ice cream maker.
Churn ice cream.
Pour ice cream into cold container, close with a lid and place into freezer.
Take out 10 minutes before you want to enjoy it. Don't keep it out too long or else it will melt again and crystalize.
Video
Notes
Use a mango variety without strings in it. Most commercially available mangoes don't have those strings. But I encourage you to use local mangoes if you live in a tropical climate because they are tastier and more intensely flavored.
You can use lime juice too instead of lemon juice. Juice of ½ a lemon equals to about 2 tablespoon juice.
Use a cream with a fat content of at least 32%. You can use whipping cream too if it contains enough fats. You need fats for creamy ice cream. That way ice crystals get less formed or not at all.