Peel and dice the mangoes into chunks, removing all flesh from the pit. Place in a blender and puree until completely smooth, about 1 minute. You should have approximately 2 cups of puree.

Add the heavy cream, whole milk, sweetened condensed milk, sugar, lime juice, vanilla extract, and salt to the blender with the mango puree. Blend on medium speed until the sugar dissolves completely and the mixture is silky, about 30 seconds.

Pour the mixture through a fine-mesh strainer into a large bowl to catch any fibrous mango bits. Press with a spatula to extract all liquid. Cover and refrigerate for at least 2 hours until thoroughly chilled.

Pour the chilled mixture into a shallow freezer-safe container with a lid. Place in the freezer and set a timer for 30 minutes.

After 30 minutes, remove from freezer and vigorously stir with a fork, scraping frozen edges into the center and breaking up any ice crystals. Return to freezer immediately.

Repeat the stirring process every 30 minutes for the next 2-3 hours. The mixture will gradually thicken and become fluffy as air incorporates.

Once the ice cream holds its shape but is still soft enough to stir, stop the stirring process. Smooth the top, press parchment paper directly onto the surface, and cover with the lid.

Freeze for at least 2 more hours until firm enough to scoop. For best texture, allow to sit at room temperature for 8-10 minutes before serving.