Add milk to a pan and bring it to a boil. Now reduce the heat to medium and cook it stirring continuously. Reduce it until it is almost half. Now add condensed milk and fresh cream to it. Mix cornflour and milk powder in 4 tbsp of water and make a slurry. Now add this mixture to the milk and give it a good mix. Cook for another 5 to 7 minutes and turn off the heat. Let it cool down at room temperature.

Now add mango puree to the kulfi mixture and whisk it nicely.

Pour the mixture into kulfi mold. The remaining mixture can be added in another mold or in any container or tin. Cover everything and keep it in the freezer for 6 to 8 hours or until completely frozen.