• Pour mango puree into a saucepan, add milk powder to it. Whisk until there are no lumps.
• Cook the above mixture on low heat until it reduces to 1/2 the quantity. At the end the puree should be reduced to 1 cup.
• Towards the end of the cooking, add condensed milk. Mix until it is well incorporated. Switch off the flame.
• Let the above mixture cool down to room temperature. Keep the mixture in an airtight container and let it chill in the refrigerator for at least 1 hour.

Ice cream

• Whip chilled heavy cream to soft peak.
• Gradually fold the chilled mango mixture in 2-3 batches. Slowly folding the mixture ensures the mixture remains airy and light.
• Pour the Ice cream mixture to a 9 inch loaf pan. Tap the tin a couple of types to release any air bubbles.
• Cover the surface with cling wrap or parchment paper. Cover with a lid or foil.
• Refrigirate overnight.
• Remove the cling wrap and let it stand for 5-6 minutes to soften a bit.