Servings 12 / Prep time 30 mins, plus chill time / Cook time 4 mins

1. Whisk together the condensed milk, cream, mango flavouring and food colouring until you get stiff peaks.
2. Add the ice-cream mixture to a small loaf tin (or similar) and level it using a spatula or spoon.
3. Place in the freezer for at least 4 hours or until the ice-cream becomes firm.
4. Line a tray with greaseproof baking paper.
5. Using an ice-cream scoop, scoop ice-cream balls approx. 5cm wide and place them onto the paper, flattening the bottom.
6. Freeze for at least 1 hour.
7. When the ice-cream balls are firm, combine the rice flour and sugar in a bowl.
8. Add the milk and food colouring and stir.
9. Cover the bowl with cling film and pierce a few holes.
10. Microwave for 2 minutes.
11. Using a spatula, repeatedly fold the mixture.
12. Cover and microwave again for 1 minute, then fold. Repeat this step until a smooth, sticky dough has formed.
13. Dust some greaseproof paper with cornflour.
14. Scrape the warm dough onto the paper and dust the top of the dough with cornflour.
15. Using a rolling pin, roll the dough to a thickness of 5mm.
16. Let the dough sit at room temperature to fully cool and then cut circles using a 9cm cookie cutter.
17. With a pastry brush, dust the cornflour off both sides of one of the circles of dough and place an ice-cream ball in the middle.
18. Fold the dough around the ball and pinch the edges to seal.
19. Repeat this for all the ice-cream balls and place them in cupcake liners.
20. Freeze for 1 hour before eating.