Dice the flesh of the mango. Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree.

Pour puree into a non-stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half.

Cool puree.

Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.

Beat cream with a handheld beater or stand mixer until stiff peaks form.

Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined.

Then pour the mango mixture into the cream. Fold through until lump free.

Pour into a container (preferably with a lid). I recommend glass or other non reactive container.

Place a piece of baking paper on the surface. Then place lid on or using cling wrap.

Freeze for 12+ hours.

Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve.

If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoopable consistency.