From 1 cup of milk separate 4 tablespoons of milk in a small bowl. Add vanilla custard powder, mix it and put it aside.

Take the rest of milk and heat on low heat.

Add and mix condensed milk in the hot milk.

Then add vanilla custard milk prepared in step 1. Stir it vigorously to avoid lump formation.

Switch off the burner and put the mixture aside.

Add mango puree, cream and pistachios. Mix it to form smooth mixture. Let it cool at room temperature.

Pour the cooled mixture in a container. Cover with cling film. Let the mixture set in fridge for 2 hours or till the ice cream is about to freeze.

Take out the ice cream mixture and grind to a smooth flowing consistency. Again put it back in container and wrap cling film. Let it freeze for 2 hours.

Again take out the ice cream mixture and grind to a smooth flowing consistency. Again put it back in container and wrap cling film. This time let it freeze for 5-6 hours or over night.

Take it out 10 minutes before serving and enjoy.