1

Cut open vanilla bean pod and scrape out the seeds inside of the pod.

2

Add fresh cream, condensed milk, vanilla syrup, and vanilla seeds into a bowl and whip well.

3

Now transfer this into ice cream mould and fill it only 3/4 parts (or 1/2), as you desire.

4

Now blend up mangoes with khand.

5

Once the vanilla filling has set, remove it, wash the mould and add in the mango puree.

6

Gently push in the vanilla filling into the mould such that the mango covers it.

7

Freeze again and enjoy!

To perfectly get a vanilla centre without it showing outside, use a tapering mould or cut the sides of the vanilla after it freezes, before inserting into the mango puree.

Vanilla bean is optional, but adds a great flavour. The natural flavours of beans come out more if it's heated, however since we’re not heating anything in this process, I’ve also added vanilla syrup for better flavour.