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Ingredients

• 2 Fresh ripe mangoes (about 800 gm)
• 2 tblsp Custard powder
• 2 tblsp Sugar
• 150 ml Milk
• 1 tsp Ground cardamom
• 150 ml Double cream
• 2 tblsp Pistachio nuts, shelled and lightly crushed

Method

Peel the mangoes and roughly chop the flesh. Put half the pieces in a blender and puree.

Mix the custard powder and sugar together. Gradually add the milk and blend well. Cook over a low heat until the mixture resembles whipped cream.

Stir in the ground cardamom and remove from the heat. Gradually add the mango puree stirring continuously. Whisk until fairly thick. Stir the cream into the mixture and then gently mix in the chopped mangoes.

Top with the pistachio nuts and serve.