In a bowl, mix together mango puree and condensed milk using a whisk. Keep aside.
Whip cream until stiff peaks are formed.
Gradually add the mango puree mixture, saving about ¼ of the mixture for mixing later. Mix using a flat spatula. Be gentle with the mixing so the mixture remains fluffy.
Pour the ice cream mixture into a freezer safe container and smoothen the surface. Add the reserved mango puree mixture in dollops and make swirls using a stick.
Cover the top with a cling film and make sure that it touches the ice cream mixture.
Put it into a freezer and let it freeze for at least 4-5 hours.
For serving, take out the ice cream about 15 minutes prior. It will be easier to scoop out and will have a better texture when slightly melted. Dip an ice cream scoop into hot water and scoop out the ice cream.
