Pulse mango chunks in the blender and make a smooth puree.
Transfer puree to a thick-bottomed pan. Bring the puree to boil and simmer for 10 minutes on low heat with frequent stirring. Reduce heat if puree splutters.
Cook until mango puree is reduced to half. The visual indication is when you draw a line in the pan, it stays and doesn't melt. Remove mango puree to a bowl and let it cool for 10 minutes.
Assemble
While mango puree cools, whip chilled cream in a large bowl until it reaches the stiff peak stage. Set in fridge until needed.
Mix sweetened condensed milk with prepared mango puree.
Pour mango-condensed milk mixture in whipped cream and fold with a spatula until combined.
Transfer ice cream mixture to a container. Cover the surface of icecream with a butter paper. The butter paper should touch the ice cream surface. Cover the container with a lid or foil.
Set the container in the freezer for 12 hours until ice cream is set. Remove from freezer 5 minutes before serving. Scoop and serve in icecream cups.
Video
Notes
Mango: Just make sure to get the best-tasting mangoes that are sweet and not stringy.
Cream: Fresh cream, double cream, tetra pack cream, whipping cream, and heavy cream all work here but are not low-fat cream.
Food color: You may add ¼ teaspoon of yellow food color in the last for rich yellow ice cream.
If you like mango chunks in ice cream, try adding ½ cup of very tiny mango pieces.