Dissolve corn starch in ⅓ cup milk and stir well until smooth.
Take the remaining milk, milk powder and sugar in a large saucepan and bring it to a boil over medium high heat.
Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Take the pan off the heat and let it cool on an ice bath (by setting the saucepan in a larger bowl partially filled with ice and water).
Stir in salt, heavy cream and mango puree until well combined.
Chill the mixture in refrigerator for several hours/overnight or over an ice bath.
Freeze the mixture in your gelato maker according to the manufacturer’s instructions. Check note below for gelato/ice cream machine settings.
Ice Cream/Gelato Maker:
If you don’t have an ice cream machine with the gelato setting, but are able to adjust the speed of churning, then lower that a bit to incorporate less air into the mixture.
Even otherwise, most home ice cream machines do not incorporate as much air as commercial ice creams, so you should be able to make something that is close to gelato even with a regular ice cream machine.
Storage: Place a piece of parchment paper on top of the ice cream and store in an airtight container to prevent ice crystal formation. If possible, store it in the door section of your freezer as the temperature is slightly warmer.
For perfect flavor and taste I only recommend using alphonso or kesar frozen mango or canned pulp available online or at Indian stores.
Thaw frozen mango to allow any ice to melt off before making a puree.
If you find fresh flavorful mangoes, that are not fibrous, then puree the fruit and simmer it down until thick/reduced to about half in volume. This will intensify the taste and flavor.
If making a puree using fresh fruit, you may strain it through a sieve to make sure it is smooth and fiber-free.
More tips on choosing and preparing mangoes in this post.
For other variations, tips and serving suggestions, scroll up the page to the blog post.