To a small bowl, add 2 tbsp of the cream. Warm in a microwave or on the stove until hot. Crush the saffron threads into the cream, mix, and steep for 5 minutes.
Using a stand mixer or hand mixer, whisk the remaining 2 cups of cream until stiff peaks form.
To a medium bowl, add the condensed milk, mango pulp, ground cardamom, and the saffron cream. Mix until smooth.
Pour the mango mixture into the whipped cream, and using a spatula, gently fold until no streaks of orange can be seen.
Fill silicone popsicle molds with the mixture, and freeze for a minimum of 6 hours before serving.
