Using a hand mixer or stand mixer, whip the heavy cream until soft peaks form.
In a separate bowl, Whisk together mango puree and sweetened condensed milk.
Add the whipped cream. Pour into a container to freeze. Chill for at least 6 hours, or overnight.
Preheat oven to 375. Spray muffin pan with non-stick spray.
Combine flour, baking soda, and salt in a small bowl. Beat butter and sugars in a stand mixer until light and fluffy. Add vanilla and beat again.
Add eggs, one at a time beating after each addition. Gradually beat in flour mixture.
Using a cookie scoop (or a regular spoon) place 2 scoops of dough into each well of the muffin pan.
Bake for 9-11 minutes, until golden brown. Cool for 2 minutes.
Using a small spice jar, press the dough down in each well. The sides will raise up just a bit and form a mini bowl. Cool for 5 minutes and remove to a cooling rack. Store in an airtight container until ready to use.
When ready to serve, allow ice cream to sit on the counter for about 5 minutes prior to scooping. Place 1 scoop into each cookie cup, drizzle with butterscotch sauce, sprinkle with chopped pistachios. Serve immediately.
Allowing the ice cream to sit on the counter for 5 minutes makes for easy scooping.