Directions

1. Freeze the ice cream maker insert in the freezer 24 hours prior to making ice cream.
   
2. In a blender, add mango, ¼ cup sugar, and lemon juice and puree until texture is smooth. Set aside.
   
3. In a large bowl, combine heavy whipping cream, milk, and the remaining ½ cup sugar, stirring to dissolve the sugar. Stir in the pureed mango and gently stir to mix.
   
4. Cover and chill the mixture in the fridge for at least 4 hours.
   
5. Set up the ice cream maker and start. When the freezer bowl begins to turn, pour the mixture into the bowl. Mix about 25-30 minutes.
   
6. If you desire a firmer consistency, transfer the ice cream to an airtight container and store in the freezer for 4 hours before serving.