Line base and sides of a 7cm deep, 9cm x 27cm (base) loaf pan with baking paper.
For the mango ripple; combine the mango, sugar and ½ cup lemon juice in a large non-stick frying pan. Bring to the boil over medium-high heat, stirring for 2-3 minutes or until sugar dissolves. Boil gently, stirring often for 5 minutes until mixture is thick. Remove from the heat. Transfer to a bowl. Refrigerate 1-2 hours until cold.
Using a hand mixer or electric mixer, whip the cream, condensed milk and vanilla in a large, chilled bowl until thick. Spoon one-third into the loaf pan. Spoon over 2/3 cup mango mixture. Repeat 2 times, using the remaining cream mixture and mango mixture. Cover and freeze overnight.
Lift the ice cream loaf onto a serving plate or board. Cut the cheeks from the remaining mango, using a large spoon, remove the mango fruit from the cheeks, slice the fruit. Arrange the mango and blueberries over the ice cream loaf. Cut into slices to serve.
TipThe ice cream will keep 1 month in the freezer, wrap tightly in plastic and foil.