Peel the mango, cut into small pieces and blitz with your handmixer. Remove the seeds from the cardamom pods and crush so its a fine powder. Chop the pistachios roughly.
Mix all ingredients well. Pour into your ice cream forms and set into freezer. After around 2 hours insert the popsicle sticks in.
Let freeze for around 5 hours or till firm.
Notes
Let the kulfi stand outside the freezer for around ten minutes before you start to eat!
Recipe by Box of Spice at https://boxofspice.com/2013/04/mango-cardamom-kulfi-indian-ice-cream/