Peel and chop 2 ripe mangoes (500 grams) into small pieces. Blend the mango pieces in a mixer until smooth and keep the mango puree aside.
In a heavy-bottomed pan, heat 1 litre of full-fat milk on medium flame. Keep stirring occasionally to avoid burning.
Once the milk starts boiling, reduce the flame and let it simmer for 20-25 minutes, or until it reduces to half its original quantity.
Add 100 grams of sugar to the reduced milk and mix well. Cook for another 5 minutes, stirring continuously.
Remove the pan from the heat and let the milk mixture cool down to room temperature.
Once cooled, add the mango puree to the milk mixture and mix well.
Pour the mango kulfi mixture into kulfi moulds or small cups. Cover with aluminium foil or plastic wrap and insert a wooden stick or ice cream stick in the center of each mould.
Freeze the mango kulfi for at least 6-8 hours or overnight, until it is completely set.
To serve, gently remove the mango kulfi from the moulds by running them under warm water for a few seconds. Enjoy immediately.