Wash and peel the mangoes
Puree the mangoes and keep aside.
Beat the curd in a bowl until it becomes fluffy.
Add milkmaid and mango puree and vanilla essence then mix well with blender.
Add more milkmaid beat well.
Add fine sugar if required, as it all depends on the sweetness of the mangoes.
Add mango chunks and just fold in.
Pour the mixture into a container or a freezing tray and set in the freezer covered for at least 6 hours or overnight.
In between, after 2 hours take out the ice-cream and just fluff up and mix with the help of a fork, and set it again in freezer.
When set, serve the delicious creamy mango ice cream garnished with chopped pistachios and saffron.
My tip- The fluffing up of ice-cream in between is a must to avoid ice crystals and to ensure its creamy texture.
