Combine the cornflour with whipped cream and keep aside.

Heat the 2 cups of milk in a deep non-stick pan, add the sugar, mix well and cook on a medium flame for 5 minutes,while stirring occasionally.

Add the cornflour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously.

Cool completely, add, fresh cream and mango rasna powder and mix very well using a whisk.

Pour the mixture into a mixer and blend till smooth.Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.