Honestly, I don't think ice cream requires nearly as many stabilizers or technical ingredients as has become popular in modernist cooking circles unless you're planning on keeping it around for days and days.
I will say that I usually make something that's a bit less fat than most ice cream recipes, and a good bit more fat than gelato (my standard recipe is 4:2:1 milk:cream:sugar). Gelato typically has quite a bit less milkfat than ice cream. So if you'd like to standardize around, say, 8% or something (which is on the higher end of the gelato range, but still fine, and more forgiving), you could back calculate the rest. Mangoes average around 80% water content, and you can replace any milk proteins / lactose with up to 30g of skim milk powder per 3 or so odd cups of liquid.
How it precisely shakes out will probably depend on just how much mango you feel like you want to incorporate into your base. Personally I wouldn't worry too much about the stringiness of mango, I'd just puree it first, but that's a personal decision.
