In a mixing bowl, add the whipping cream and whip it to stiff peaks
Add milk powder, sugar and Milk to whipping cream and combine well
Add Mango pulp to the mixture and mix well
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Cover and refrigerate for at least for 3 hrs. Then blend it and freeze again. Repeat the process after 3 hours to break the crystals. Freeze it for 6 to 7 hours. More the blending, nicer will be the ice cream texture