Whisk the whole milk, two tablespoons of sweetened condensed milk, and vanilla extract together in a pitcher. Ensure the condensed milk is fully dissolved into the liquid.
Pour the mixture into a large, gallon-sized freezer bag. Lay it completely flat on a tray in your freezer. Freezing the milk in a thin sheet is a professional-grade move that allows it to freeze quickly and makes it much easier to break down into fine, powdery flakes later.
While the base freezes, peel and dice your mangoes into uniform cubes. Using a sharp knife is a professional tip to get clean edges that make the dessert look world-class. Place the cubes in a bowl and chill them in the refrigerator.
Blend a few chunks of mango into a smooth purée or use a high-quality mango jam. Thin it out with a teaspoon of water if needed so it is easy to drizzle. Keep this sauce chilled alongside your mango cubes until you are ready to serve.
Take the frozen bag out of the freezer and let it sit for two minutes. Use a heavy spoon or rolling pin to smash the bag until the milk turns into fine, white flakes.
Pour half of the snow into a chilled bowl and add a drizzle of mango sauce. Top with the remaining snow, shaping it into a tall mound. Arrange the mango cubes around the sides and pour the extra condensed milk and mango purée over the top. Garnish with a mint leaf and serve immediately.
