Mango Kulfi With Dried Pistachios And Hibiscus Flowers

About 1 1/2 cups mango pulp (from 2 medium mangoes)

1 can of condensed milk (400g)

1 cup double cream

1/2 teaspoon of cardamom

1 pinch of salt

Topping: Unsalted pistachios, dried hibiscus, cornflower and marigold

 

Peel the mango and remove the meat. Blend until smooth. Add the condensed milk and season with cardamom and salt. Whip the cream until light peaks and fold it in. Add the kulfi mixture to a baking tin and freeze for minimum 5 hours.

 

Remove the tin from the freezer half an hour before it is to be served. Place in the fridge. Top with pistaccios and dried flowers right before serving.