Take 2 ripe mangoes and slice the sides around the seed so you have 4 mango halves and 2 seeds. Take 4 mango halves and 2 seeds and cut the flesh from them into a food processor. Purée them until smooth.

Pour the mango puree into a sauce pan, and heat over medium-low heat. Once it starts to simmer, continue to cook for another 10 minutes, stirring constantly, until the volume is reduced by about half. It should make about 1 cup of concentrated mango puree. Transfer it into a heat-safe container, and place it in the fridge to cool.

Take 2 very large bowls, one that fits into the other. The smaller bowl will be used as a mixing bowl to whip up the ice cream ingredients whereas the larger bowl will be used to make an ice-water bath. The smaller bowl we use for this is a 5-quart bowl that is metal, so it's thermally conductive and helps to spread the cold to the ingredients that are getting mixed inside it. Place this smaller bowl in the freezer for 10-15 minutes, so that it's very cold when the ingredients are added.

Take the larger bowl and create an ice-water bath by adding 8 cups of ice and sprinkling 2 cups of kosher salt over the ice. Mix the salt in so that the ice begins to melt. Salt lowers the melting point of the ice, causing the ice to melt while still below the freezing point of water, which will create an extremely cold ice-water bath. This will be placed under the stand-mixer bowl and chill the ingredients as they whip. If more ice-water is needed, create more by mixing 1-part salt to 4 parts ice.

If you're in a hurry and want to chill your mango puree faster, you can dip the container of mango puree into this ice bath and stir the mango puree in order to cool it down faster. It should feel cold to the touch. Once your mango puree is cold remove it from the ice bath.

Place the mixing bowl (the 5-quart metal bowl) into the ice bath, submerging it so that the ice-water goes most of the way up the sides.

Into the mixing bowl, add in 2 cups of very cold heavy cream (refrigerated overnight), one 14 fluid oz. can sweetened condensed milk (refrigerated overnight), the cold mango puree mixture from earlier, a pinch of kosher salt. For a more vibrant yellow color in your ice cream, you can add 3 to 6 drops of yellow gel coloring at this point (to your desired color), but this is optional.

With the whisk attachment, beat on high speed for 12-15 minutes, or until it becomes a fluffy texture that forms soft peaks, i.e. the texture of whipped cream.

NOTE: you can also use a stand-mixer for this. Check out our ube ice cream recipe (with video) for the stand-mixer set up, which is very similar.

Once you start seeing soft peaks, stop mixing. Keeping the mixing bowl submerged in the ice-water bath, cover the whole thing with plastic wrap, then place it in the freezer for 2 to 4 hours.

After the 2 to 4 hour wait, take everything out of the freezer, remove the plastic wrap, and like before with the whisk attachment, beat on high speed for 2 minutes, or until it starts to look smooth. The mixture will deflate and begin to look like the texture of ice cream. Here we're just breaking down any large ice crystals and spreading it around evenly. Scrape the sides and the bottom of the bowl with a spatula to mix in the cold crystals into the ice cream mixture.

After 2 minutes of this second mixing and scraping step, pour the ice cream mixture (it should look like soft serve) into a freezer-friendly container (or several containers as needed depending on the size of your containers - this recipe makes about 2 quarts of ice cream), cover and chill it in the freezer for a minimum of 24 hours. A minimum of 24 hours in the freezer is needed, otherwise your ice cream will melt very quickly. Enjoy!