Method:

Take 2 mangos and cut into cubes.

Add sugar and add a small amount of milk in mangoes and make a ‘pulp’ in the blender.

Now in a saucepan add 500 ml of milk and boil it by adding sugar to taste.

Make a mixture of cornflour to thicken the milk. For this, in a bowl, take 2 tablespoon of cornflour and add milk and make a paste.

Slowly and gradually add the cornflour paste in hot milk and keep stirring to make a smooth paste.

As the milk starts to get thick, add condensed milk (2 Tbsp) and keep stirring.

Now cool down the milk mixture to move on next step.

As the milk comes on room temperature add a packet of full-fat cream and blend it using the hand blender or whisk until the mixture become fluffy.

After that, add ripe mango pulp in milk cream mixture and blend it for about 3-4 minutes until the mixture creates a homogenous look.

Now pour the mixture into the freezing container.

Wrap the container with a plastic sheet to avoid ‘crystals’ on ice cream.

Now cover it and freeze for 12 hours.

After 12 hours, ice cream will be ready and you can take out the scoops or cut into bars as per your preference.