Remove the skin of ripe mangoes and blend them until smooth. Use sweet, juicy mangoes for the most delicious flavor and natural richness.
Simmer full-fat milk on low heat until it is half-heated. Stir frequently to avoid burning and make a naturally creamy kulfi base.
Add the mango puree, a few spoons of condensed milk, and a pinch of cardamom powder to the thickened milk. Stir in chopped almonds and pistachios.
Fill kulfi molds or small cups with the mixture. Add ice cream sticks if using cups. Freeze for a minimum of six hours or until completely set.
Briefly dip molds in warm water to release the kulfi easily. Sprinkle additional chopped pistachios and almonds on top for a fresh, crunchy finish.