1. Start by pureeing the diced mangoes in a blender until smooth. This should take about 2-3 minutes. If your mangoes are a bit fibrous, you might want to strain the puree for a smoother texture.
2. In a medium saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to steam, about 5 minutes.
3. Remove the saucepan from the heat and stir in the vanilla extract and mango puree. Mix until well combined.
4. Transfer the mixture to a bowl and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight. This chilling step is crucial for achieving the perfect ice cream texture.
5. Once the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions. This usually takes about 20-25 minutes. During the last 5 minutes of churning, add the chopped pistachios.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving. This allows the flavors to meld beautifully.

From my experience, patience is key in this process. Allowing the mixture to chill and the ice cream to set properly ensures a creamy texture that’s well worth the wait.