Step 1

Blend sugar, evaporated milk, and a pinch of salt with hand blender or Vitamix until all sugar is dissolved.

Step 2

Add the mango pulp, cardamom powder, saffron, and mix it well.

Step 3

Add the heavy cream and mix gently with a spoon or spatula.

Step 4

Chill the mixture for about 2 hours.

Step 5

Churn the mixture in the ice cream maker for about 35 minutes preferably using a gelato maker paddle.

Step 6

Transfer the mango kulfi into a freezer safe container and freeze it for 5-6 hours before serving.

Step 7

Optionally garnish the kulfi with chopped pistachios while serving.