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

Method:

1. Pour milk into a large, heavy bottomed pan.
2. Place over medium heat.
3. Stir milk as it comes to the boil, reduce heat to low.
4. Leave milk until it reduces to about a third of its original volume.
5. Stir occasionally to prevent it catching on the pan base.
6. Peel the mango and cut the flesh into cubes.
7. In a separate pan, bring the sugar and water to the boil.
8. Add the mango and simmer for 1 minute.
9. Add the saffron, cardamom and extra sugar to the milk mixture.
10. Then add the mango and its cooking syrup, the cream, rosewater and pistachios. Stir to combine.
11. 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.
12. Cover the tin with plastic wrap; freeze the mixture completely before serving.
13. Scoop into small dishes to serve.