In a mixing bowl pour sweetened condensed milk and cooled mango puree.
Take a big bowl and whip the cream using a hand mixer. Beat it until stiff peaks start to form in the cream.
Pour in condensed milk, mango puree mixture in the cream bowl. Mix the cream with the ingredients. With gentle movements fold in until well combined.
You have to mix the cream softly, till it is lump-free. It will take a few minutes, so patiently fold the cream.
Now, pour the mango ice cream in a freezer safe container with a lid and cover it with parchment paper.
Let the ice cream freeze for 10-12 hours.
Take out the parchment paper and allow the ice cream to soften. Then scoop the creamy mango ice cream and serve.