2 cups (300 grams) frozen mango chunks, thawed
1 can (300 milliliters) sweetened condensed milk
2 teaspoons (10 milliliters) vanilla extract
1/2 teaspoon (3 grams) ground cardamom
1/4 teaspoon (2 grams) fine salt
2 cups (473 milliliters) 35% cream
1/4 cup (60 grams) chopped pistachios, divided
- Place a 23x13 centimeter loaf pan in freezer.
- Puree mango chunks in a blender until very smooth. Transfer to a large bowl and mix with sweetened condensed milk, vanilla, cardamom and salt; set aside.
- In a large bowl, whip cream to stiff peaks with a hand mixer. Stir half the whipped cream into condensed milk mixture. Fold in the remaining whipped cream.
- Spoon mixture into chilled loaf pan, smoothing top. Sprinkle with half the pistachios and press plastic wrap onto surface of mixture. Freeze for six hours. Serve sprinkled with remaining pistachios.