Peel mangoes and get it pureed in a blender,you can keep some slices aside for decoration.
Heat a pan and add double cream ,heat until it is gently dissolved.
Remove from stove and add on mango puree and give a nice stir.Keep aside for cool down naturally.
Whisk the egg yolks and icing sugar till it is light and creamy
Pour milk and cream mixture that we heated previously slowly and keep on whisking while adding it.
Heat the mix in low flame until it thickens,do not forget to keep on stirring.
Make sure you do not over cook or else the eggs may curdle.
Remove pan from heat and let it cool naturally.
Add the vanilla extract and mango puree and mix it well.
Refrigerate this for 12-18 hours.
Pour the mixture in a bread pan and free it for 2-3 hours again.
Take out from freezer and blend in a blender to break all ice crystals.Repeat the same for 2 hours interval.
For Strawberry Topping:Heat a pan and add strawberries and sugar over medium flame.
Bring the mixture to boil and cook ,stirring occasionally,or until sauce thickens.
Remove from heat and add on little vanilla extract and allow it to cool naturally.
Scoop out ice cream in a cone and pour the topping on the top of ice cream and enjoy!!!
