Take all the ingredients in bowl
I have made fresh pumpkin puree. So I blended raw pumpkin. Few like it to be boiled first. If so, you may boil large uneven chunks of pumpkin in a pressure cooker for 2 whistles, Once it cools off fully, you may blend it.
Chop it in large chunks and add it to blender.
Add mango chunks to it in blender.
Blend it to make a smooth paste. If you wish to add cream, add it here.
In a small bowl take cornflour and mix it well with milk. to make a smooth mixture.
Take a heavy bottomed pan and boil milk.
Add sugar to it. Mix well.
Add grounded cardamom and cinnamon along with cornflour-milk mixture to boiled milk.
Keep the flame on simmer and keep sauteing so that no lumps are formed.
Gradually Mixture would become thicker. Switch off the flame and let it coll completely.
Mix the mango-pumpkin-cream mixture in blender with milk mixture and make a smooth paste. If you think its too thick, you may add more milk.
Transfer it to a container with lid and keep it in freezer for two hours.
Take it out and blend again. It seems more creamy now. Place it back to the freezer for overnight.
That's how it was set after I took it out next morning.
Enjoy it!!