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BLEND: Add 1½ cups fresh mango chunks, ¾ cup Fairlife milk, ½ cup heavy cream, ⅓ cup sugar, 1 teaspoon vanilla, and juice of ½ lime to a high-speed blender. Blend until completely smooth and thick. Scrape down the sides if needed.
FREEZE: Pour the blended mixture into a Ninja Creami pint container. Don't go past the Max Fill line. Smooth the top with a spoon and tap the container on the counter to release any air bubbles. Cover with the lid and freeze flat on a level surface for 24 hours.
SPIN: After freezing, remove the pint and let it sit at room temperature for 5 minutes. This helps soften the outer edges. Insert the pint into the outer bowl, attach the lid assembly, and lock it into the Ninja Creami machine. Run the Ice Cream cycle.
RE-SPIN: If the ice cream is smooth and scoopable, you’re done. If it looks dry or crumbly (common with 2% milk), make a well in the center and add 1 tablespoon of milk or cream. Press Re-Spin.
SERVE: Scoop and serve right away in a bowl or cone. Enjoy!