Add the whole milk, powdered sugar, a pinch of salt, and whipping cream to a mixing bowl. Use an electric mixer to blend until the sugar dissolves, then heat the mixture on the stove until warm. Puree the mango (save about 4 small cubes to mix in later) and stir it into the mixture.

Prepare a flat tray and pour the mixture from step one onto the tray, spreading it out evenly in a circle. Add the reserved mango cubes and mash them gently with a spoon. Continue to mix and spread the mixture evenly across the tray until smooth and creamy.

Once the mixture is spread thinly, place the tray in the freezer for about 2–4 hours until the ice cream is set. Then, use a spatula to carefully roll the ice cream into rolls, just like the street vendors do.

Place each ice cream roll into a cup. Drizzle with a little chocolate syrup, add mochi pieces, boba, and colorful candy for decoration. Enjoy a cup of this trendy rolled ice cream—perfect for hot weather!