Boil the milk on medium flame and let it boil for 10 minutes.
Add 2.5 tbsp sugar and again boil it on medium flame for 5 minutes
Now dilute the cornflour by adding little cold milk.
Add this cornflour and milk mix in the boiling milk and boil for like 1-2 min on lowest flame
Keep strining the mixture. You will see it has become quite thick.
Now let it be cool down to normal temperature... Keep stiring in betweem to avoid any layer of malayi or cornflour to form.
In meanwhile blend the ripe mangoes in mixer and convert into pure.
Now add this mango pure in a pan and add 2-3 tsp of sugar and boil on low flame by stiring continuously so that any water content if present gets evaporate.
Allow this mango pure to cool down and store it in the fridge
Now when the milk mixture is cool add malai, vanilla essence and pinch salt in it.
Mix it with the help of hand blender or electric beater.
Now add this mixture in container and store it in the frizer for about 3 hrs so that it gets semi set.
After 3 hrs take out this vanilla mix and again blend it with hand blender or electric beater. Note: this step is very very important
Now transfer this mix in the smallest paper glasses. Cover the glass with aluminium foil and place the stick in between by making small hole in the foil.
Let it set in frizer overnight.
Next day transfer the little mango puree in the little bigger size glasses.
Take out the vanilla flavour icecream from the smallest glass and place it in the bigger in which mango puree is present.
Cover the sides and top with puree and let it set in freezer for whole day about 9-10 hrs.
Tadhaaaa.. creamy mango dolly is ready. After a bite it will look like in the image.
