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

Method:

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