Add mango chunks to a blender and blend until completely smooth and thick. Make sure there are no lumps for a creamy texture.

Chill the heavy cream in the fridge until very cold. Pour it into a mixing bowl and whip until soft peaks form. The cream should look fluffy and hold its shape.

In a separate bowl, mix the mango puree and condensed milk until smooth and well combined.

Add the mango mixture into the whipped cream. Gently fold using a spatula until the mixture is evenly combined and light in texture.

Pour the mixture into a freezer-safe container. Spread the top evenly and tap lightly to remove air bubbles.

Cover the container tightly with a lid or plastic wrap. Place in the freezer and freeze for at least six to eight hours or overnight until fully set.

Remove from the freezer and let sit for a few minutes. Scoop and serve cold.