Pour the evaporated milk and the cream into a pan. I used a non stick pan. Stir together and let it sit on medium heat. Give it a couple of minutes and then add the almonds and the sugar.
Continue stirring for about 7-8mins and you will start to see the mixture thicken. Once it thickens, remove from the heat and let it cool completely.
I stirred it on and off so you avoid a milky skin form on top. After it has fully cooled down, I added in the mango puree and the cardamom powder.
Pour into the molds and let it freeze for around 6hours. Before serving, let it sit in the fridge for a while, or if it's summer time like its in NZ, stick it on the kitchen bench and it should easily slide out on your serving bowl.
Garnish with the ground pistachios and serve straight away or it will definitely melt !!!
