Take a non-stick pan or a heavy-bottomed saucepan. Heat it over low to medium heat.

Scoop the mango ice cream into the pan.

Continuously stir the ice cream as it melts and heats. You want to prevent the ice cream from sticking to the pan or burning.

As the ice cream melts, it will start to bubble and reduce in volume. Keep stirring.

Gradually add the milk powder while stirring continuously. This will help thicken the mixture and give it a fudge-like consistency. Continue adding milk powder and stirring until it reaches a soft dough ball consistency.

Keep cooking and stirring until the mixture thickens and begins to leave the sides of the pan. It should be pliable like a dough.

Once you achieve the desired consistency, remove the pan from the heat.

Transfer the mixture to a greased plate or tray and smooth it out evenly. You can use a spatula or the back of a greased spoon to level it.

Optional: You can garnish it with chopped nuts, saffron strands, or a sprinkle of edible glitter for added appeal.

Allow the mixture to cool at room temperature for a bit, and then refrigerate it for a few hours or until it sets and becomes firm.

Once the mango ice cream barfi has set, cut it into squares or diamond shapes.