2 large mangoes
2 cups heavy whipping cream
1/2 cup powdered sugar
Peel the flesh of the mango and cut into large chunks.
Puree the mango pieces in a blender or food processor.
In a large bowl, add heavy whipping cream and sugar. Beat or whisk till stiff peaks appear.
Add the mango pulp and whisk again till the mixture turns creamy.
Transfer this mixture into freezer safe jar.
Cover with the lid and freeze for 8 hours.
Serve mango ice cream with crushed Pistachios.