Add the chopped mangoes into a blender jar. Blend for 1 minute or until smooth.

Take 2-3 tablespoons of the mango pulp/puree out in a bowl and keep it aside.

Then pour the condensed milk into the jar and blend again.

When the condensed milk is mixed well, add the fresh cream. Blend for another minute.

Take popsicles mould, pour a few spoonfuls of the ice cream mixture into each mould.

Add a few spoons of mango puree into each mould, followed by another layer of ice cream mixture. Repeat the same process until the moulds are full. But don’t overfill, leave about ¼ inch space at the top.

Tap the mould a few times, to make sure there are no gaps or bubbles.

Place the popsicle sticks into the moulds and freeze for 4-6 hours or overnight.

After it sets, take the popsicles out of the freezer and dip them in warm water for 20-30 seconds. Carefully take them out of the moulds and serve.

Take a freezer-friendly or airtight container/box, pour the mango ice cream mixture into it.

Place a piece of plastic or cling wrap over it and press it firmly over the entire surface of the ice cream. Place the lid and freeze for 4-6 hours or overnight.

After it sets, take it out of the freezer and allow it to sit at room temperature for 5 minutes. Then scoop and serve!