In a large bowl, whisk together the sweetened condensed milk and vanilla exact. Set aside.

In another large bowl, whisk the cream with a mixer on medium-high speed until firm peaks form. This took about 2 minutes.

Fold about half the whipped cream into the first bowl with a spatula until combined.

Add the rest and mix until well blended.

Remove from freezer and drop large spoonfuls of mango puree around the top. Take a knife and swirl through making sure to push some down deep into the mixture. Make sure you get it all the way through. Next dump the mango tidbits in and swirl again making sure to distribute through the mixture well.

Pour into a chilled 9x5x3 metal loaf pan. Cover with tinfoil or a loaf pan lid and freeze until solid. At least 3-4 hours.