Dice the flesh of fresh mangoes, remove the skin, and blend until smooth. For 2 cups of puree, peel and chop 2 large or 4 small mangoes. Strain if too juicy.
In a large bowl, whip 2 cups of cold heavy cream until soft peaks form. If using fresh cream, whisk it over a bowl of ice for better results.
Gently fold the mango puree into the whipped cream and mix until well combined.
Taste the mixture and add powdered sugar or condensed milk if needed. Mix until fully incorporated.
Pour the mixture into a freezer-friendly container with a lid.
Place a piece of baking or parchment paper on the surface of the ice cream. Freeze for at least 6 hours or overnight.
Let the ice cream soften for 5 minutes before scooping. Serve and enjoy this creamy mango delight