Place the mango chunks, banana, and mango juice into a food processor and process until smooth. Add the frozen yogurt and lemon juice and continue to process until well combined.
Transfer the mixture into the frozen insert of a commercial ice cream maker and churn according to manufacturer's instructions. Alternately, put the mixture into a glass baking dish, cover and freeze for 2 to 3 hours, or until frozen. Serve the ice cream in a bowl garnished with diced mango, if using, and pistachios, if using.
Serves: 4 (does not contain optional ingredients); Calories: 233; Total Fat: 3 grams; Saturated Fat: 1.5 grams; Protein: 3 grams; Total carbohydrates: 50 grams; Sugar: 31 grams; Fiber: 1 gram; Cholesterol: 10 milligrams; Sodium: 70 milligrams