Steps
- Blend 1 cup of chopped ripe mango, 1½ cups of whole milk, and 200g of sweetened condensed milk until smooth.
- Add ½ cup of heavy cream and ½ teaspoon of ground cardamom. Optional: add 1 pinch of crushed saffron. Blend briefly to combine.
- Pour into kulfi molds, cover, and freeze for 6-8 hours, until solid.
- Dip the molds briefly in warm water, then gently unmold and serve.