- In a bowl take milk powder, add 3 tbsp milk. Whisk it well so that there are no lumps, set aside. In a sauce pan, bring remaining milk to boil for 8-10 min.
- Now add the milk powder mixture into boiled milk and keep cooking until it becomes slightly thick and coats the ladle. Switch off and set aside to cool.
- Add mango and sugar [according to mango taste] to a blender. Make a smooth puree. Pour mango puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. Switch off and set aside to coo
- Combine cooled mango puree, thick milk mixture and condensed milk in a bowl [add yellow food colour if required]. Whisk until combined.
- Beat whipping cream using a hand or stand mixer until soft peaks. Then pour the mango mixture into the cream. Fold it until lump free.
- Pour the combined mango and cream mixture into a freezer safe container with a lid. Close the lid tightly. Freeze the ice cream for 8-12 hours, or until it is set.
- Mix refined flour, 3tbsp sugar, butter and strawberry colour extract in a deep bowl. Add ¼ cup milk and whisk well in order to avoid lumps. Heat a non-stick pan on medium heat. Pour a small ladle full of batter, swirl to cover the base of the pan.
- Cook till evenly golden brown. Flip and cook the other side too, pressing with the cloth till the second side is evenly golden brown.
- Transfer it onto a clean kitchen towel and immediately roll it around a conical mould and hold it firmly, pressing lightly. Homemade crispy waffle cone is ready.
- Take the mango ice cream out of the freezer and let it wait for 5 minutes to let it soften a little. Scoop and garnish with golden balls, kesar and pista fallen in a plate with strawberry waffle cone!
