• In a mixer jar, add ¼ 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.
• Serve immediately.

Note –

• To make sweet mango pulp, add cut mango slices along with 1-2 teaspoon 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.