In a mixer jar, add 1/4 cup of almonds along with 2 cardamoms and powder it fine. Set this aside.
In a bowl, add milk and bring it to boil. Next add fresh cream and let it heat up on a low flame.
As the milk boils again, add ground almond powder and quickly mix it well before it turns lumpy.
Keep boiling on low flame until the mixture starts thickening.
Add sugar and mix well until it completely dissolves. As the mixture becomes thick again, remove from heat and let it cool down completely.
Mix in the sweet mango pulp with the boiled milk mixture.
Sprinkle some pistachio slivers at the bottom of the kulfi mould. Pour the mixture into Kulfi moulds or Popsicle moulds and sprinkle some more pistachio slivers on top. Refrigerate for 3-4 hours until it is set.
To serve, gently push an ice cream stick into Kulfi and dip the mould in water at room temperature. A slight twist with the ice cream stick will remove the Mango Kulfi off its mould.
To make sweet mango pulp, add cut mango slices along with 1-2 tsp of sugar an blend until smooth. Skip sugar if the mangoes are sweet already.
I didn’t use any thickening agent to make Kulfi. Cooking almond powder with boiled milk helps thicken it.
Other than almonds and pistachios, cashews can be used too.
Add a few strands of saffron to the boiling milk for a good aroma and color.