n n On medium heat boil whipping cream and condensed milk for 7-8 minutes.n n Let it cool down at room temperature.n n Cut the sides of bread and use core of it to make crumbs.n n Add bread crumbs into milk mixture and whisk.n n In plastic container pour this mixture and freeze it for at least 3 hours.n n After 3 hours, take it out and churn it with whisk and add mango pieces.n n In four small ramekins pour this kulfi mixture equally.n n Cover these ramekins tightly with plastic wrap and then with aluminium foil so it can freeze perfectly without making any ice crystals.n n Keep for 8 hours in freezer to chill or over night for best result.n n At time of serving take them out of freezer and place in warm water container so you can easily serve.nn