Mix the milk, milk powder, condensed milk and sugar in a deep pan. Place the pan over medium heat and bring it to a boil. Stir the mixture occasionally so that it does not burn at the bottom.
Lower the heat and let the milk mixture simmer for 10 to 15 minutes. It should become thick like custard consistency. Remember to stir it occasionally.
Let the mixture cool down completely.
Whip the cream till it is fluffy.
Add the mango pulp, whipped cream and the flavouring to the cold mixture.
Mix well and pour it into kulfi moulds.
Freeze for 4-6 hours till the kulfi sets.
To serve, run the kulfi mould under tap water for a few seconds. Run the knife around the edges and the kulfi comes out easily. Slice it and add the topping of your choice.