Step 1

In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.

Step 2

Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.

Step 3

Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don’t want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.

Step 4

Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.

Step 5

Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.