Take the pulp of 2 -3 mangoes. We need 2 cups. Use whichever variety you get in shops. I used Alphonso mangoes.
In a mixie jar, add the mango pulp, fresh cream, and condensed milk.
Grind this into a smooth paste.
Pour this into a container and cover it.
Keep this inside the freezer for an hour.
Take it out and pulse this in the mixie again.
Pour this back into the container.
Add mango bits to this and mix well.
This step is optional but it will nice taste to the ice cream.
Freeze this for 6-7 hours or overnight.
Enjoy homemade ice cream.