Heat the mango puree in a non-stick skillet over a medium-low flame stirring constantly until the puree reduces by half. This can take anywhere between 6 to 8 minutes. Switch off and transfer the reduced puree to a bowl and let it cool completely.
Mix the condensed milk
Add the condensed milk to the mango puree bowl and whisk until combined. You may add a pinch of turmeric or yellow food colour at this stage.
Whip the cream
Take another larger bowl and whisk the whipping cream to stiff peaks using a handheld electric whisk or stand mixer. Start on low to medium speed and increase to medium to high and whip for at least 3 to 4 minutes or until it can form stiff peaks.
Fold the cream and puree
Gently fold the mango mixture into the whipped cream until lump free and with no traces of cream.
Freeze the ice cream
Pour the ice cream mixture into a freezer-friendly container. Place a piece of baking paper or cling wrap touching the surface of the cream and close the container with a lid or more cling wrap. Freeze for 6 to 8 hours.
Serve the mango ice cream
Remove the baking paper or cling wrap and let it stand on the counter for a few minutes to soften to a scoopable consistency. Use an ice cream scooper to scoop and serve!