mango and cardamom kulfi

1 large mango
1 tin condensed milk (400g)
1 tin evaporated milk (375ml)
300ml thickened cream
2 teaspoons ground cardamom
1/2 cup crushed pistachio nuts (for serving, optional)

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!


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