1 Prepare the mango
Purée the mango until smooth and set aside.
2 Infuse the milk
Heat ¾ cup of the milk in a pot over medium heat. Add saffron and bring to a gentle boil.
3 Make the custard base
Whisk the remaining ¼ cup milk with cornflour and sugar. Once the milk boils, add a little hot milk to this mixture to temper it, then pour everything back into the pot.
4 Cook and flavour
On medium-low heat, stir continuously until the mixture thickens to a custard consistency. Remove from heat and stir in the mango purée.
5 Freeze and serve
