Pick 2 ripe mangoes, peel, and chop. Puree until smooth with no lumps. This is your base of fruits.
In a cold bowl, whip 1 cup heavy cream until soft peaks. Don't overbeat—fluffy, not stiff.
Fold the mango purée into ½ cup condensed milk. Stir until blended. This adds natural sweetness and richness.
Lightly fold the mango-condensed milk mixture into the whipped cream. Leave the texture airy for that creamy finish.
Melt ½ cup of chocolate and let it cool slightly. Swirl into mixture but not blending completely. Pour into container, cover, and freeze 6–8 hours.