With a hand or stand mixer, beat your cream until it has firm peaks.
Gently fold in your condensed milk.
Once folded really well, add in your macadamias and fold through.
Blend together the chopped mangos and sugar until you have a puree consistency.
Place your cream and macadamia mixture into a freezer safe container.
Spoon your mango puree onto the cream, with a knife or skewer gently swirl the mango puree through the cream mixture.
Freeze for 6+ hours or overnight.