Peel and dice about 2 large ripe mangoes (or use ~1 1/4–1 1/2 lb/600–700 g fruit). Blend the mango pieces until smooth to yield about 1 cup of puree. Taste and stir in 2 tablespoons sugar and 1 teaspoon fresh lime juice; the sugar brightens flavor and lime balances sweetness. Chill the puree while you prepare the milk base.

Milk & Cream Base

Bloom saffron (optional)

If using saffron, place 8 threads in 2 tablespoons warm milk and let sit 5–10 minutes to release color and aroma.

Simmer milk

In a medium heavy-bottomed saucepan, warm 3 cups whole milk over medium heat until it comes to a gentle simmer (small bubbles at the edge), stirring occasionally to prevent scorching.

Reduce milk

Lower heat to medium-low and simmer gently, stirring frequently, until the milk reduces by about one-third and thickens slightly (this takes ~12–18 minutes). Scrape any developing milk solids from the sides into the milk as you stir to build a creamy texture.

Add condensed milk and cream

Stir in 1 cup sweetened condensed milk and 1 cup heavy cream. Continue to simmer gently 3–5 minutes to incorporate. Remove from heat.

Flavor the base

Stir in 1 teaspoon cardamom powder and the saffron-infused milk (if used). Allow the mixture to cool to warm (not hot). Taste and adjust sweetness—remember mango puree was sweetened separately.

Combine & Assemble

Combine mango and milk base

Once the milk mixture is warm (room temperature to slightly warm), fold in the chilled mango puree until evenly combined. If you want a swirled look, reserve 2–3 tablespoons of mango puree and gently swirl it into the combined mixture rather than fully mixing.

Add mix-ins

Stir in 2 tablespoons chopped pistachios and 2 tablespoons chopped almonds (reserve a few for garnish).

Chill before freezing (recommended)

Cover the mixture and refrigerate for 1–2 hours to further thicken and ensure it freezes more smoothly. Cooling reduces ice crystal formation.

Portion into molds

Pour the chilled kulfi mixture into kulfi molds or small popsicle molds or a loaf pan for slicing. Leave a little headspace. Tap molds gently to release trapped air and sprinkle reserved nuts or a few saffron threads on top for garnish.

Freeze

Freeze until firm, at least 6–8 hours or overnight for best texture. If using a loaf pan, freeze until solid and unmold by dipping the pan briefly in warm water to loosen edges before slicing.

Serve

To serve, unmold kulfis by running the outside of each mold under warm water for a few seconds and gently pulling. Serve immediately on chilled plates. Sprinkle crushed cardamom and additional chopped pistachios or almonds on top. Kulfi is best eaten the day it is fully frozen (within 24–48 hours) for optimal texture.