Take a heavy base Kadai and add Milk into it. Heat the Milk over medium flame.
Allow the Milk to boil till it reduces to half its original quantity.
Stir the Milk regularly while boiling so that it does not stick to the bottom and edges of the kadai. If it sticks, remove it with the help of a spatula and mix it back with the milk.
While boiling you will see that the quantity of milk starts reducing and starts becoming thicker.
When the Milk reduces to half, add Sugar. Stir it to dissolve the Sugar.
As the milk keeps on boiling, it becomes thicker and thicker. Cook the Milk till the quantity reduces to 1/3rd of its original quantity.
When the Milk reduces to 1/3rd, the consistency of the condensed milk is perfect to use in preparing different sweets.
Condensed Milk is ready to use in preparing Mango Ice Cream. Switch off the flame and allow it to cool to room temperature. Keep it aside.
Now take the Ripe Mangoes and wash it by rinsing it properly. Wipe dry the Mangoes.
Remove the outer layer of the mangoes with a sharp knife and chop it into small pieces.
Take the Mango pieces in a blender jar. Add the prepared Homemade Condensed Milk to it.
Blend the Mango pieces and Condensed Milk to prepare thick and smooth Mango Puree. There should not be any lumps in the puree. Keep it aside.
Now we will prepare Whipped Cream. Take Chilled Fresh Cream in a large bowl.
Whip the Fresh Cream using Electric Blender or beater. You can also beat the cream with hand blender or whisk.
Whip the Fresh Cream till smooth and stiff peaks are formed.
Once the Whipped Cream is prepared, add the Mango and Condensed Milk mixture to it.
To give a little darker yellowish colour to the ice cream, add a pinch of Yellow Food colour. Use of colour is optional here.
Blend all the ingredients with Electric Blender or beater so that they are evenly mixed with each other.
After beating check the sweetness of the Mango Puree and adjust as per your choice. If the sweetness is less then add more sugar to it. If it is more then add more milk to it.
After mixing it properly, transfer the mixture into a container. Level the surface of the mixture with a spatula.
Cover the container tightly with a lid and freeze it for 7-8 hours or overnight to set the Mango Ice Cream.
To make softer Ice Cream, take out the Mango Ice Cream when it is half set and beat it again. Level the surface with a spatula and freeze it again to set the Ice Cream.
When the Ice Cream sets properly, take it out from the refrigerator to serve it.
Take out the Mango Ice Cream with the help of scoop in a serving bowl.
Garnish with Tutti Fruity and Chopped Dry Fruits and serve it chilled. Use of Tutti Fruity and Dry Fruits is optional.