Peel and cut mango into rough pieces, measuring our 1½ cups of the flesh. Put mango and the mint leaves in a food processor and pulse until mint leaves are chopped and mango flesh reaches the desired consistency of chunkiness. If the mango is very ripe, it will likely puree, which is totally fine.
In a separate bowl, mix the whole milk, sugar, and salt. Using a hand held blender on low speed, mix until the sugar is incorporated into the milk, about 2 minutes.
add the cream and the vanilla extract and mix until incorporated.
Stir in the mango and mint mixture, then cover and chill in the refrigerator 1-2 hours (or longer)
Turn on the ice cream maker and pour the mixture into the frozen bowl and let mix until thick and creamy. For a firmer consistency, put the ice cream in an airtight container and freeze for 2 hours.