Here is a recipe to make creamy eggless mango ice cream.
Mix heavy cream, mango puree and condensed milk in a bowl.
Whisk for 5 minutes on high speed using an electric blender.
Pour the mixture in the bowl of your ice cream maker.
Churn according to instructions.
If you don’t have an ice cream maker, pour the mixture in a bread pan and freeze for 2-3 hours. Take out from the freezer and blend in a blender to break all the ice crystals. Repeat this process 2 -3 times every 2-3 hours. Freeze till set.
Try to refrigerate the custard base or the eggless base until it is nicely chilled before adding it in the ice cream maker.
Freeze the pot of the ice cream maker for at least 48 hours.
After transferring the ice cream in a container, cover it with cling wrap and then put the lid tightly. It will reduce the formation of ice crystals.
You can add a tiny bit of yellow food coloring if you wish to for a more yellowish looking ice cream. I didn't put any.
If making eggless ice cream, make sure to chill the cream and condensed milk nicely.
Adding a little bit of alcohol in your ice cream mix will make sure it doesn't set too hard. But don't go overboard with it otherwise your ice cream will never set.
Read this article which has lot's of information about ice cream making.