Mango Kulfi Pops

If using fresh mangoes, peel and chop them, then blend until smooth to create 2 cups of mango pulp. Strain the pulp through a fine-mesh sieve if you prefer a smoother kulfi.

In a large mixing bowl, combine the mango pulp, sweetened condensed milk, heavy cream, and cardamom powder. Whisk until all ingredients are well combined and the mixture is smooth.

Pour the kulfi mixture evenly into 6 popsicle molds. If you don't have popsicle molds, small paper cups can be used.

Insert popsicle sticks into each mold. If using paper cups, cover them with aluminum foil and poke the stick through the foil to keep it upright.

Place the popsicle molds in the freezer for at least 6 hours, or preferably overnight, until completely solid.

To serve, briefly run the molds under warm water for 10-15 seconds to easily release the kulfi pops. Garnish with chopped pistachios if desired.