1. In a deep saucepan, bring the whole milk and condensed milk to a boil over medium heat. Stir constantly to prevent scorching.2. Reduce the heat to medium-low. Add the rice and cardamom and mix well. Continue to cook for about 50 minutes, until the milk has reduced by half and you obtain a creamy consistency. Stir frequently while cooking.3. Remove from the heat and allow to come to room temperature.4. Refrigerate, covered, for at least an hour.5. When ready to serve, spoon some pudding into a wine glass, layer with some mango, and add another layer of rice pudding. Serve immediately.