Peel and chop 2 ripe mangoes into small pieces, then blend them in a mixer until you get a smooth puree. Set aside.
In a large bowl, whisk 400 grams of condensed milk and 200 ml of fresh cream until well combined.
Gently fold the mango puree into the condensed milk and cream mixture until fully incorporated.
Pour the mixture into an airtight container and cover it with a lid or plastic wrap.
Freeze the mixture for at least 6-8 hours or overnight, until it is firm and set.
Once the mango ice cream is set, scoop it out using an ice cream scoop and serve immediately.