In a bowl, add mango puree, fresh cream and condensed.

Whisk until fully combined.

Transfer to popsicle mould.

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

Transferred the remaining mixture to small kulfi matki.

Cover them with the lid and freeze for 4-6 hours or overnight.

After it sets completely, carefully take it out.

Mango ice cream is ready to serve!