Ingredients

• 4 cups - milk
• 1 - large ripe mango
• 1/4 cup - castor sugar
• 1/2 cup - water
• 1/4 tsp - saffron powder
• 1/2 tsp - ground cardamom
• 1/3 cup - castor sugar, extra
• 1/2 cup - cream
• 1 tsp - rosewater, optional
• 1/4 tsp - blanched, chopped pistachios

How to Make Rich Ice-Cream with Mango

• Pour milk into a large, heavy bottomed pan.
• Place over medium heat.
• Stir milk as it comes to the boil, reduce heat to low.
• Leave milk until it reduces to about a third of its original volume.
• Stir occasionally to prevent it catching on the pan base.
• Peel the mango and cut the 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 add the mango and its cooking syrup, the cream, rosewater and pistachios. Stir to combine.
• Pour into a loaf tin and place in the freezer until to semi-frozen. Then remove it and stir it. Repeat 2 to 3 times.
• Cover the tin with plastic wrap; freeze the mixture completely before serving.
• Scoop into small dishes to serve.