Mix the custard in 1/4 cup of the milk and keep aside.
Heat the rest of the milk and sugar together. Let the sugar dissolve and mixture come to a boil.
When it boils, add the custard mixture and bring to a boil again, simmer for half a minute shut the heat and cool to room temperature.
Add mango puree, pieces, cream and vanilla. Mix well and transfer on to a container with a tight lid.
Freeze till almost set, take out and whip up with a hand beater and place back into the freezer.
The lid should always be tightly shut, as this avoids crystals from forming. Whip once more when almost set and place back in the freezer.
Alternatively, freeze in an ice cream machine according to instructions.
Key Ingredients: milk, cream, mango, sugar, vanilla essence