1 cup mango pulp (pulp of approx.2 mangoes)
2 cups half and half (or use 1 cup milk + 1 cup heavy cream)
1/2 tea spoon cardamom powder (preferably freshly ground)
pinch of saffron strands
2 tb spoon sugar (adjust according to your taste)
In a pan, add 1 cup half and half and sugar and heat over medium heat until sugar is melted. Switch off the heat and let the half and half cool to room temperature. Add remaining 1 cup half and half,mango pulp,saffron strands and cardamom powder and mix everything together with a whisk/spatula. Transfer the mixture to a freezer proof bowl/container and freeze for 4-5 hours. This will give a smooth,soft scoop.
If you need to freeze it for more time, remove ice cream from the freezer and whip the mixture every 3 hours or so and freeze again to get the smooth crystal free consistency.