Begin by peeling and chopping 3–4 ripe mangoes into pieces. Place the mango chunks in a blender and puree them until smooth.

In a medium saucepan over low heat, combine the coconut milk (or regular milk), ½ cup of sugar, and ½ teaspoon of ground cardamom. Stir continuously for about 10–15 minutes until it thickens slightly.

Once the milk mixture has cooled a bit, gradually stir in the mango puree to ensure well combined.

Pour the combined Mango Kulfi mixture into ice cream molds or a lidded container, leaving a little space at the top. Freeze for at least 6-8 hours or overnight.

Once frozen, remove the Mango Kulfi from the molds. Serve in bowls, optionally garnished with chopped nuts or fruit slices.