Make it step by step
Method
- 1
Whisk evaporated milk, cream, mango purée and condensed milk.
- 2
Stir in cardamom and most of the chopped pistachios.
- 3
Pour into kulfi moulds or small cups.
- 4
Freeze for at least 6 hours until completely firm.
- 5
Dip moulds briefly in warm water, unmould and add remaining pistachios.
Chef’s tip
Taste the mango first and reduce condensed milk if the fruit is very sweet.