In a blender jar add chopped mangoes and blend it into paste.

Put the mango pulp in a blender jar. Add fresh cream, condensed milk and blend till smooth.

Pour the mixture in a air tight container with a tight fitting lid and keep it in freezer for 2-3hrs.

After 2-3 hrs take out the container from the freezer and open it and blend it again.

Then transfer it into a air tight container again and keep it in freezer for 8-10hrs. After 10hrs mango ice-cream is ready. Scoop it and put it in a serving bowl. Garnish it with cherry or mint leaves.