Pour two 14-ounce cans sweetened condensed milk into a heatproof bowl and place over a pot of barely simmering water. Cook over medium heat, keeping the water gently simmering, until the milk starts to thicken, about 30 minutes. Stir and continue to cook, stirring every 15 minutes and adding more hot water to the pot as needed, until the milk is golden brown, about 1 1/2 hours. Serve with sliced fresh mangoes for dipping. (The dulce de leche can be refrigerated in an airtight container for up to 1 month.)
Photograph by Ryan Dausch
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