My machine's recipe book includes a couple of recipes for yoghurt ice cream. My recipe for strawberry ice cream includes gelatin to help it fluff up so I would probably try the mango idea (mango ice cream is one of my favourite flavours) and use gelatin the next time if it didn't work well the first time.
I tried out the vanilla recipe from the machine book yesterday, based on a simple egg custard. It said to add half a cup of caster/castor sugar (superfine sugar) but I put a tablespoon of honey instead. I used a honey from Tasmania, Oz's island state, called Leatherwood Honey which has a very strong, distinctive, un-honeylike aroma. Remind me not to cook with that honey again. :-) The ice cream is Leatherwood icecream now!
The vanilla is a bit hard to taste. It's yummy, though, and I added choc chips for fun. I whipped it up to get lots of air bubbles in it which I read somewhere helps to make the ice cream freeze quickly. It is probably why I had so much trouble with the strawberry ice cream because I didn't whip it - just followed the recipe.
An aside: (When we were in southern Tassie in January 2003 we went on an "airwalk" which is a network of very high suspension bridges and you walk around in the treetops. The leatherwood trees are among the tallest trees in that forest and they have little white blossoms, a lot like peach blossoms to look at. I never knew until then that leatherwood honey came from trees and not just small flowering plants.)