Mango kulfi

A dense, creamy Indian ice cream made with mango, condensed milk and a hint of cardamom, with no churning needed. Freeze it in little pots or lolly moulds and finish with chopped pistachios.

Ingredients

• 425 g Mango pulp, Alphonso is best, or blend 2 very ripe mangoes
• 397 g Condensed milk, 1 tin
• 300 ml Double cream
• 1 g Cardamom pods, about 6, seeds finely ground
• 30 g Pistachios, finely chopped

Method

1. Whisk the mango pulp, condensed milk and ground cardamom together in a big jug.
2. Whip the double cream to soft peaks, then gently fold in the mango mixture until smooth and evenly coloured.
3. Pour into small pots, ramekins or lolly moulds, cover and freeze until solid.
4. Take out of the freezer 5 to 10 minutes before eating. Dip moulds briefly in warm water to turn out, and sprinkle with pistachios.