Wash and peel the mangoes, cut them into pieces (after removing seed) and keep the pieces aside.

Boil milk in medium flame and then add rava, sugar and corn flour. Boil it in low flame for about thirty minutes. Also stir the mix continuously. Then put off the stove and allow to cool the milk properly.

Then grind the mango pieces along with the milk mixture and a pinch of salt in a mixer grinder to a smooth consistency.

Transfer the mix into a glass container and keep it in the freezer.

After about four hours, take it out from the freezer and grind it again in the mixer grinder and keep it again into the freezer for about another 4 - 5 hours.

Mango Ice Cream is ready.

You can garnish the ice cream with dry fruits if necessary, and serve accordingly.

Enjoy every scoop.