Peel mango and cut into large chunks. Place into blender.
Add all remaining ingredients to blender, except for pistachio nuts.
Blend on high for 1 – 2 minutes, until mixture becomes smooth and frothy.
Pour evenly into 8 dariole molds (or one large tub, suitable for freezing).
Place in freezer for at least 2 hours.
Remove from freezer 5 – 10 minutes prior to serving.
Roughly crush pistachio nuts in a mortar and pestle or food processor.
Unmold kulfis, and roll in crushed pistachio nuts to cover.
Serve and enjoy!