Ingredients: 2 ripe mangoes 2 tablespoon sugar 5-6 ice cubes a few mango cubes for garnishing For the kulfi: 2 litres milk 400 ml condensed milk 15 almonds (roughly powdered) 10 cashewnuts (roughly powdered) 7 drops rose water Method: Peel the mangoes, extract pulp and churn into a blender along with sugar and ice cubes. Refrigerate the puree till serving time. To prepare the kulfi: Bring the milk to a boil in a nonstick pan. Lower the heat and keep stirring continuously till the milk is thickened and reduced to almost 750 ml. Add condensed milk and stir well. Add the roughly powdered almonds and cashewnuts to the milk and keep stirring for five minutes. Remove from heat. Add rose water. When cool, pour into kulfi moulds and freeze till set. Put a little mango puree in a serving plate and top with kulfi.