Peel, pit, and dice the ripe mangoes. Place the mango pieces into a blender or food processor along with the fresh lime juice. Blend until completely smooth and free of any fibrous bits. You should have approximately 3 cups of smooth mango puree.

In a large mixing bowl, combine the cold heavy cream, cold whole milk, granulated sugar, vanilla extract, and salt. Whisk vigorously until the sugar is fully dissolved and the mixture is well combined. Avoid over-whipping, as you are not trying to create peaks.

Gently fold the smooth mango puree into the cream mixture until it's evenly incorporated and the base has a uniform color.

Cover the bowl with plastic wrap and refrigerate the mango ice cream base for at least 2 hours, or preferably overnight. Chilling the base thoroughly is a crucial step for achieving the best texture during churning.

Once the base is completely chilled, pour it into the frozen canister of your ice cream maker. Churn according to the manufacturer's instructions, typically for 25-30 minutes, or until the ice cream has thickened to the consistency of soft-serve.

Transfer the freshly churned ice cream into an airtight freezer-safe container. To prevent ice crystals from forming, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream.

Freeze for at least 6-8 hours, or until the ice cream is firm. For the best texture and scoopability, freeze overnight. Let it sit at room temperature for 5-10 minutes before scooping and serving.