1. Boil the milk with sugar for ten minutes. Add the mango pulp, whisked eggs, colour and the condensed milk and stir vigorously. Add baking powder last. Mix once again.
2. Pack the hand mould with crushed ice and black salt after placing the empty ice-cream container carefully in the churn. Pour the mixture in the metal container and seal carefully.
3. Then keep turning the churn handle till the ice-cream gets cold and hard and will not turn anymore. Pack more ice into the churn and cover with a thick gunny bag. The ice-cream will remain firm in the churn for about an hour.
4. Serve it in the mango season in long stemmed glasses topped with bits of ripe mango.