If the cream is frozen, then let it sit in the fridge for 24 hours to bring down the temperature. We need cold cream but not frozen cream.
Add it to a chilled bowl and beat it for 3-4 minutes until soft peaks form.
Now add the mango pudding powder and food colour and beat until it forms stiff peaks.
Transfer to plastic containers and freeze for 6-7 hours.
Scoop it out with an ice cream scoop and enjoy.