Combine whipping cream and sweetened condensed milk in a bowl of a stand mixer. Whip them together until stiff peaks are achieved.
Fold in the mango puree gently with a silicone spatula until well combined.
Transfer the prepared ice cream to a bread pan or a freezer safe bowl. Smooth the top with the back of the spoon. Place a small sheet of parchment paper on the top of the ice cream, Cover with plastic wrap and freeze.
For soft scoops, freeze for 2 to 2 1/2 hours and serve immediately.