Stuffed Mango Kulfi

Boil milk in a heavy pan until it reduces to 1/3 of its volume (thick Rabdi). Stir in sugar and cardamom, then let it cool.

Slice off the top cap of the mango. Carefully loosen the stone (pit) with a knife and pull it out with tongs, keeping the mango whole.

Place mangoes upright in small cups. Pour the cooled Rabdi into the center and replace the caps.

Freeze for 8–10 hours until completely set.

Serve: Peel the frozen mango, slice into thick rounds, garnish with nuts, and serve immediately.