Blend the mango on blend mode for 1-2min or until really smooth.
Cook it over medium heat until it reduces to half the original volume. Remove it from the heat and transfer to a clean bowl.
Mix the mango with the condensed milk and coconut cream. Wait for the mix to cool down completely.
Once cold whip the cream until you can form stiff peaks.
Add 1/3 of the whipped cream to the mango and mix with a spatula. We're first making the textures more similar between each other because if we were to add the mango to the cream at once it would take out all of the air from it.
Add the rest of the cream and mix with a spatula using folding motions.
Take the mix to the freezer for at least 12 hours.