1. Begin by pureeing the diced mangoes in a blender until smooth. Set aside.
2. In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until well combined.
3. In another bowl, whip the heavy cream with a hand mixer until stiff peaks form. This should take about 3-4 minutes.
4. Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the cream.
5. Fold in the mango puree and chopped pistachios, ensuring they’re evenly distributed throughout the mixture.
6. Pour the mixture into a loaf pan or a freezer-safe container, smoothing the top with a spatula.
7. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming.
8. Freeze for at least 6 hours, or until firm. Overnight is best for a perfect scoopable texture.

One trick I learned from my mom is the importance of folding gently. It’s not about speed; it’s about preserving the airiness of the whipped cream to ensure your ice cream is light and fluffy.