1. Start by soaking your pistachios in water for a few hours. This helps to soften them up for blending. Once they’re soaked, drain them and blend them until you achieve a fine paste.
2. In a mixing bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix them together until well combined.
3. Now it’s time to add that delicious pistachio paste and the diced mangoes to the bowl. Gently fold everything together, ensuring the flavors meld nicely.
4. Pour the creamy mixture into your ice cream maker and churn according to the manufacturer’s instructions. This is where the magic happens!
5. After churning, transfer the ice cream to an airtight container and pop it in the freezer for at least 4 hours, or until it’s firm enough to scoop.
