Mango and pistachio kulfi lollies

Step by Step

Step 1

Blend the mango with the icing sugar until smooth (a high speed bullet-style blender is best), then set aside. Crack open the cardamom pods, shake out the seeds into a pestle and mortar and finely grind them to a powder.

Step 2

In a large bowl, mix the cardamom with the condensed milk, evaporated milk and mango purée. In a separate bowl, whip the cream into soft peaks, then fold the cream into the mango mixture.

Step 3

Pour into lolly moulds (or a freezeproof container) and freeze for at least 6 hours. When ready to serve, run the lolly moulds under the hot tap briefly to release them (or remove from the freezer for at least 10 minutes). Put the pistachios on a plate and roll the lollies in them (or sprinkle a few nuts over the top) before serving.