Tipsy Mango Sweet Tea Ice Cream

First, prepare the infused mango: combine mango, tequila, and honey in a jar, then shake and infuse overnight. Next, heat the heavy whipping cream on medium heat to infuse the tea bags. Once infused, chill the cream until it is cold. Then, whip the chilled cream using a whisk or hand mixer until soft peaks form. In a separate bowl, mix the Agavales tequila and condensed milk. Once combined, gently stir in the tea-infused whipped cream. After everything is mixed, get your ice cream storage container (a pot can be used) and layer in the mango mix-ins and the ice cream cream. Place the container in the freezer overnight or longer until fully set. Serve cold.