| • | Mix together the mango pulp, condensed milk and cool remove with the help of an electrical mixer.
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| • | Add rose water to it. Pour the mixture in an airtight container.
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| • | Sprinkle it with chopped up nuts.
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| • | Freeze the mixture nightlong in refrigerator.
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| • | Remove it from the freezer, again whisk it and refrigerate.
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| • | Mango ice cream is ready to serve.
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