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4 cups - milk
1 large, ripe fresh mango
1.5 cup - castor sugar
1.5 cup - water
1.5 tsp - saffron powder
1.5 tsp - ground cardamom
1/3 cup - castor sugar
1.5 cup - cream
1 tsp - rose water
1.5 cup - blanched, chopped pistachios
How to Make Mango Madness
Pour milk into a large, heavy based pan.
Place over medium heat.
Stir milk as it comes to the boil, reduce to about a third its original volume.
Stir occasionally to prevent it catching on the pan base.
Peel the mango and cut flesh into cubes.
In a separate pan, bring the sugar and water to the boil.
Add the mango and simmer for 1 minute.
Add the saffron, cardamom and extra sugar to the milk mixture, then the mango and its cooking syrup, the cream, rose water and pistachios.
Stir to combine.
Pour into a loaf tin and place in the freezer to firm to semi-frozen, removing it and stirring it on two or three occasions.
Cover the tin with plastic wrap, freeze the mixture completely before serving.
Scoop into small dishes to serve.
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