Wash the mangoes and slice them into two halves along the pit. Score the flesh into a grid pattern and flip the skin inside out. Scoop out the mango chunks and cut them into small pieces. Blend some of the mango chunks into a smooth puree and set the remaining chunks aside for later.

Pour the mango puree into a small saucepan. Heat it over low heat, stirring constantly to prevent burning. Continue stirring until the puree thickens and reduces by about one-third, which takes approximately 5-10 minutes. Transfer it to a bowl and let it cool to room temperature.

Combine 250ml cream and 20g condensed milk in a mixing bowl. Using a hand or stand mixer, start on low speed to fluff the cream, then increase to medium speed. Whip until soft peaks form and the cream holds its shape.

Once the mango puree has cooled, gently fold the cooled mango puree into the whipped cream. Add the reserved mango chunks and mix until evenly combined.

Transfer the mixture to a container. Smooth the surface with a spatula, cover it with a lid or plastic wrap, and freeze for at least 4 hours, or until the ice cream is fully set.

If the ice cream is too hard after freezing, let it sit at room temperature for about 10 minutes to soften slightly before serving.