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 cling film.


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.

3)Leave as it is or turn inside out to make the segments stand proud.

Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).