Prepare a large bowl or pan of ice water.

In a medium saucepan, combine the sugar and water, bring to a boil while stirring, and cook until the syrup is clear. Immediately place the pan in the ice bath and stir the mixture occasionally until it cools to room temperature.

Peel and dice the mangoes, discarding the seeds, and puree the mangoes in a blender or food processor with the juice and syrup.

Transfer to a container and stir in the cream. Cover and refrigerate until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 2 hours.