For a truly decadent dessert, try this beautiful Indian-style ice cream, known as kulfi. Not only is it easy to make, but it's packed with sweet mango, pistachio and indulgent cream and tastes wonderfully delicious.
In a food processor or blender, whizz the mango flesh, condensed milk and cardamom, until smooth. In a large bowl, whip the cream to soft peaks. Fold through the mango mixture, then stir in the nuts. Pour into dariole moulds or ramekins and cover with clingfilm. Freeze for 4 hours, or until set.
If you’re making the golden snaps, preheat the oven to gas 4, 180°C, fan 160°C. In a medium pan, melt the butter, sugar, golden syrup and cardamom, until the sugar has dissolved. Stir in the flour and vanilla until smooth.
Line 2 baking trays with nonstick baking paper. Divide the mixture between each and bake for 8 minutes, or until golden. Remove from the oven and leave to cool, before breaking into shards.
To serve, dip the moulds in hot water to loosen and turn out onto plates. Scatter with pistachios and serve each with a couple of golden snaps for scooping.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.