Boil the milk and reduce to make half.

Add sugar and continue to boil for another 5-6 minutes.

Add Cornstarch slurry and it becomes thick. Keep aside for cool.

Put milk and fresh mango in mixer and mix properly. Pour the mixture into kulfi mould and keep mould in the freezer for 4-5 hours for set.

Once kulfi is set, de-mould the kulfi and serve on fresh mango halves.

Sprinkle grated chocolates and serve.