Put the bowl and blades of hand blender in freezer for 1 hour.
Take out them and pour the heavy cream in chilled bowl.
Blend with chilled blender for 3-4 minutes on high speed.
When the stiff peaks form, add mango pulp and condensed milk.
Before adding the mango pulp in cream strain it in a strainer, then it will be smooth and fiber free.
Blend again for 1-2 minutes.
Put the mixture in a container, cover it with foil or cling wrap.
Place the container in freezer for 3-4 hours.
Take it out, unwrap and prick the entire mixture with a fork.
This will make the ice cream more creamy. You can do this process in every 2-3 hours.
Finally put the container in freezer for 7-8 hours.
Then serve chilled with some chopped pistachios on top.