Cut a ripe mango in half. Score the flesh in a crisscross pattern and then scoop it out into a bowl. Scrape the inside of the mango skin to get all the fruit, being careful not to damage the skin, which can be used for serving later.

Pour the scooped mango flesh and the pulp of one passion fruit into a blender.

Blend the mango and passion fruit until the mixture is very smooth and creamy.

In a separate large bowl (preferably a stand mixer bowl), combine the fresh heavy cream and condensed milk.

Whip the cream and condensed milk mixture until it reaches the consistency of chantilly cream (stiff peaks).

Pour the blended mango and passion fruit puree into the whipped cream.

Gently fold the fruit puree into the cream until everything is fully incorporated and has a uniform color.

Pour the final mixture into a freezer-safe container, spread it evenly, cover it with plastic wrap or a lid, and place it in the freezer.

Once the ice cream mixture is partially frozen, remove it from the container, break it into chunks, and place it back into the mixer bowl.

Beat the frozen mixture again on high speed until it becomes very smooth and creamy, which gives it the perfect ice cream texture.

Your creamy mango and passion fruit ice cream is ready. Serve it in the reserved mango skins for a beautiful presentation.