Creamy Mango and Cardamom Kulfi

Combine the sweetened condensed milk and heavy cream in a medium saucepan. Heat over medium-low heat, stirring constantly, until the mixture just begins to simmer and thicken slightly, about 10-12 minutes. Do not boil.

Remove the saucepan from the heat and stir in the mango pulp and ground cardamom until well combined. Allow the mixture to cool completely to room temperature, stirring occasionally to prevent a skin from forming.

Once cooled, pour the kulfi mixture into kulfi molds or small individual serving bowls. If using molds, ensure they are filled to the top.

Place the molds or bowls in the freezer for at least 6 hours, or preferably overnight, until the kulfi is completely set and firm.

To serve, briefly dip the kulfi molds in warm water for 10-15 seconds to loosen, then gently unmold onto serving plates. If using bowls, simply scoop out the kulfi. Garnish with chopped pistachios before serving.