Begin by peeling and chopping the mangoes into chunks.

In a blender, combine the chopped mangoes, heavy cream, whole milk, granulated sugar, and lemon juice. Blend until the mixture is completely smooth and creamy.

Taste the blended mixture. If you prefer it sweeter, feel free to add a little more sugar and blend again.

Pour the mixture into a bowl and cover it. Chill in the refrigerator for about 1 hour.

If you have an ice cream maker, pour the chilled mixture into it and churn according to the manufacturer's instructions.

Transfer the churned gelato into a freezer-safe container. Spread it out evenly and smooth the top with a spatula.

Cover the container and freeze for at least 4 hours or until firm.

When you're ready to serve, scoop the gelato into bowls.