In order to make chocolate ganache, heat 3 tbsp cream. When it bubbles slightly turn off the heat and add 3tbsp chopped chocolate. Stir well. The chocolate will melt. Set it aside.
Peel the mangoes and deseed it. Churn the mango pulp into a fine pulp.
In a blender jar, add sugar and cream and churn so that sugar is totally dissolved in the cream. Add the mango pulp and churn again,
Tip the mixture into a freezer safe container and freeze it for 3-4 hours. When it is semi set, tip the content into a blender and churn it again. For best results, do this step for at least 2 times at an interval of 3-4 hours before final freezing.