Refrigerate the whipping cream, condensed milk and mango puree until cold.

In a large bowl or stand mixer, beat the whipping cream until peaks are just starting to form.

Add in the vanilla and nutmeg and whip until incorporated.

Add in the condensed milk in batches. Pour in a quarter of the can and incorporate with the cream. Repeat three more times and then continue to beat until stiff peaks have formed.

Pour half the mixture into a bowl or container and smooth out the surface so it is even. Add the mango puree layer gently to avoid mixing the two layers. Top the two layers with the remaining cream mixture.

Freeze for at least four hours.

The layers of mango and cream will form swirls as you scoop.