In a kadhai pour the milk & boil at medium heat until it thickens and reduces to half. Keep stirring so the milk does not stick to the kadhai.

Now add the sugar & cardamon powder, and mix well until well combined. Let it cool down.

Blend the mango pieces into a smooth pulp, do not add water.

Add this mango pulp to the thickened milk mixture & whisk till well combined.

Add 1 tsp mango cubes in the kulfi moulds first, then pour in the mixture in the moulds (makes 4 kulfi).

Freeze for 8 hours.

To unmold the kulfi properly, run some room temperature water over the kulfi moulds & put a wooden stick through the kulfi & pull it out and put it on a plate.