Add mango to a blender and process until smooth.
Transfer to a non-stick pan on medium low heat. Cook for roughly 10 minutes, stirring frequently until the fruit reduces by half.
Refrigerate the puree for two hours or until completely cool.
Add sugar, cream, milk, and mango to a large bowl and whisk until well combined.
Pour the mixture into an ice cream maker and churn as per manufacturer's instructions.
Once the ice cream is ready, add it to an airtight container and freeze for at least two hours until hardened.