In a blender, combine the diced mangoes, heavy cream, sweetened condensed milk, vanilla extract, lime juice, and a pinch of salt. Blend until smooth and creamy.

Taste the mixture and adjust sweetness if necessary by adding more sweetened condensed milk or a bit of sugar.

Pour the mango mixture into a freezer-safe container. Cover tightly with a lid or plastic wrap.

Freeze for at least 4 hours or until firm. For best results, stir the mixture every hour for the first 3 hours to ensure a creamy texture.

Once frozen, let the ice cream sit at room temperature for about 5-10 minutes before scooping to make it easier to serve.