Ingredients

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

How to Make Ripe Mango Delight with Pistachios

• Pour milk into a large, heavy based pan. Place over medium heat.
• Stir milk as it comes to the boil and 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.