Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    cardamom pods
     3/4  cup           natural pistachios -- , shelled
   3      cans          mango slices in syrup
   4      pounds        fresh mangoes -- (about large)
   2      cups          sweetened condensed milk -- , chilled
   1 1/2  cups          well-chilled heavy cream

Preparation:

PREPARATION: PREHEAT oven to 350F. Remove seeds from cardamom pods, discarding pods, and in a grinder finely grind seeds. In a shallow baking pan toast nuts in oven until one shade darker, about 7 minutes, and cool in pan on a rack. If using canned mango, drain in a sieve. If using fresh mangoes, peel and pit and coarsely chop. In a blender puree mango until smooth. Transfer 5 1/2 cups puree to a large bowl. Stir in cardamom, milk, and cream until combined well. Chill half of mango mixture, covered. Freeze remaining half in a ice-cream maker. Transfer ice cream to a 1 1/2-quart airtight container and fold in half of pistachios. Freeze ice cream in freezer. Repeat procedure with remaining mango mixture and pistachios. STORAGE: Kulfi keeps 1 week.