First in a small bowl add cornflour and 1/4 cup of milk, stir to mix well. Now heat milk in a pan and let it come to a boil, now add conflour mixture and stir continuously for 2 mins and switch off the heat. Let the mixture cool completely.

Now in a blender jar add milk + cornflour mixture, mango puree, malai and condensed milk/ sugar. Blend until smooth. Pour this mixture in a air tight box and keep it in deep freeze for 2-3 hours. After 2-3 hours again add this mixture (halfset) into the blender jar and blend well (repeat this proses for at least 2/3 times for perfect creamy texture.)

Lastly pour mixture into a airtight container and first cover it with butter paper (to avoid ice crystals) and then close the lid. Keep the box in deep freezer over night.next day serve it.