Thaw out the Cool Whip in the fridge for 4-6 hours. Transfer it into a large glass/ plastic bowl and beat it with a whisk to soften. Beat in the condensed milk followed by the mango pulp, and finally the cardamom powder.
If you want to give the ice-cream a "rippled" effect, mix the cardamom powder with the mango pulp first.
And then gently fold it into the cool whip/ condensed milk mixture so that you get white and gold streaks.
Freeze for 3-4 hours. Ice crystals are usually not a problem with these proportions of ingredients,
But they might form if the glass dish is too big and lid does not fit tightly.
If that happens, take it out of the freezer after 1-2 hours, beat the mixture again, and re-freeze.
When it is time to serve, either let the ice-cream sit out for 5 mins before serving, or use a scoop/ ladle dipped in hot water.
Decorate with almonds/ pistachios in individual serving bowls.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.