I love any kind of mango ice cream. Even Indian Mango Ice Cream (aka Mango Kulfi). My first taste of Mango Kulfi was years ago when I was first introduced to Indian food. I haven't had it in a while, and was craving it. So I decided to search for a recipe I can use and found this one.
It was pretty easy to make and required little ingredients. This recipe calls for cardamom, which is quite expensive and I can probably do without in the recipe. But in order to have that indian flair, cardamom does the trick. It came out quite tasty and light. I'll definitely make this again, probably with less or no cardamom.
2 cups heavy whipping cream
chopped pistachios, for garnish
1) In a large bowl, combine condensed milk and cardamom. Set aside.
2) In another bowl, beat whipping cream until it forms soft peaks. Gently fold whipped cream into condensed milk, making sure not to over-mix. Gently fold in mango puree until well incorporated.
You can now either freeze mixture in a container as-is, or continue to run it through an ice cream maker according to the manufacturer's instructions. Freeze in freezer for at least 6 hours before serving. Top with chopped pistachios for garnish.