In a mixing bowl, whisk together the sugar, milk, and salt until the sugar dissolves and the mixture looks slightly glossy.

Add the mango puree and lemon juice, stirring gently until the mixture turns a vibrant golden color and smells fresh and fruity.

In a separate chilled bowl, whip the heavy cream until soft peaks form, creating a light and airy texture.

Fold the whipped cream into the mango mixture slowly, using gentle motions to keep the mixture fluffy and smooth.

Pour the mixture into a freezer-safe container, smoothing the top with a spatula for an even surface.

Cover tightly and freeze for 6–8 hours, or until firm but scoopable.

Let the ice cream sit at room temperature for a few minutes before serving, allowing it to soften slightly for easy scooping.