First add milk to a pan, keep stirring and add the milk sticking to the side of the pan and boil on low flame. Boil till the milk is boiled to 1/4.

Now small grains have become organic in the milk, so add sugar at this time, turn off the gas flame and let the milk cool down.

Then cut a small part of the top of the mango and try to cut it slowly with a knife. Now press the mango from the bottom a little and take out the bottle and add the extra pulp of mango on the stage to the milk.

Now put the mango in a bowl or glass for support and slowly fill the mango with milk. Then let it set in the freezer for 24 hours.

It's been 24 hours, so now take the mango out of the freezer, remove the cap on top of the mango and peel the mango and cut the mango into slices.

Now the stuffed mango ice cream is ready. Take it out in a serving dish and garnish it with cashews, almonds and pistachios.