Blend mango slices into about 2 cups of mango puree.

In a mixing bowl, mix condensed milk and mango puree. Taste for sweetness.

In a second bowl, add whipping cream and beat until peaks form.

Slowly add the mango mixture and fold into the cream mixture. Leave a small amount unmixed.

Pour mixture into air-tight container.

Add the unmixed mango mixture and stir with a chopstick into the cream mixture.

Cut some mango slices into small pieces and add into the cream mixture, stirring in with the chopstick.

Close container and freeze for 4-6 hours or overnight.