Place all of the ingredients in a blender and blend until smooth. Pour into an ice cream machine and churn until frozen. Store in the freezer.Boil and reduce the milk to one-third of its quantity. Cut and puree the mango to a pulp. Keep a bowl in an ice bath and add the cold reduced milk, condensed milk and mango puree. Keep stirring till it gets thick and soft. Keep the mixture in the freezer for one hour and give a gentle fold a few times to smoothen and even the mixture.
Press each ball of cookie dough into a circular shape, and then press down with a fork on each cookie. Bake the cookies for 10-12 minutes, or until golden on the edges. Remove cookies from the oven and allow to cool completely. Dip in sugar-free chocolate, if desired.250 ml milkBoil the milk in a pan. Cook the rice in a separate pan with very little water and allow it to cook till it gets soft. Add the boiled milk to the cooked rice, add sugar and stir well.
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