Ingredients:
50g can of condensed milk
2 tbsp rosewater
50g very finely chopped pistachios, plus roughly chopped pistachios to serve
284 ml heavy cream
3 small, ripe mangoes
1. Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
2. Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with plastic wrap.
3. To serve: Slice each mango on either side of the stone to make 6 halves, but don’t peel. Score a criss-cross into the flesh, but don’t slice through the skin. You can do this several hrs ahead.
Cook on the barbecue flesh-side down until starting to caramelise. Serve with the Kulfi scattered with the pistachios ( and a squeeze of lime, if you like).