Blend mangoes to a puree in a mixer to get about 2 cups puree.
Soak gelatine in 1 tbsp water.
Cook on low heat till it dissolves.
Add gelatine to mango puree and mix well.
Whip chilled cream with powdered sugar till thick.
Add mango puree and mix well.
Add colour if required.
Check sugar.
Transfer to an ice cream box.
Cover with a plastic sheet (cling wrap) and then with the lid.
Freeze overnight or till firm.
Add sugar.
Add cornflour paste, stirring continuously.
Boil for 4-5 minutes till it becomes a very thin custard which coats the spoon.
Remove from fire.
Dissolve gelatine in 2 tbsp water on low flame in a small heavy bottomed pan.
Mix gelatine solution with the custard, stirring continuously.
Freeze custard till set for 3-4 hours, turning fridge to its coldest.
Hang the curd in a thin muslin cloth for about 1/2 hour.
Hang the curd only when the custard is partially set, i.e. after 2-3 hours.
Beat curd with powdered sugar and essences to make it smooth.
Cut the frozen custard into small pieces & beat well.
Mix the curd, custard and just a few drops of colour to get a very light orange colour.
Pour the ice cream mixture in an ice cream container.
Sprinkle candied fruit over the ice cream.
Do not mix.
Freeze till firm.