In a blender, puree the 2 mangoes.
In a bowl, mix the mango puree, milk and condensed milk well.
In a chilled bowl, whip up the cream. Fold the cream through the mango and milk mixture.
Take an airtight plastic container or an aluminium container, and add the entire ice cream mix and store in the freezer. If you have an ice-cream machine, check out my tips at the bottom.*
After every hour or 2 hours, using a fork or whisk, scrape the sides of the ice-cream. Keep doing this until the mixture starts to resemble an ice-cream. This process helps to eliminate ice crystals in your ice-cream.
Midway through the freezing process, fold in your mango chunk pieces. Keep stirring the ice-cream every hour till it is soft and creamy.
Serve your ice-cream by adding more slices of mango, toasted coconut flakes or just a little bit of mint. Enjoy!