2 fresh ripe mangoes or 2 45g/15oz cans of sliced mangoes
2 tbsps custard powder
2 tbsps sugar
150ml / ¼ pint milk
1 tsp ground cardamoms or mixed spice
150ml/ ¼ pint double cream
2 tbsps shelled unsalted pistachio nuts, lightly crushed
Drain one can of the mango slices and puree them in liquidiser or food processor. Drain the other can and coarsely chop the mango slices. If using fresh mangoes, peel and slice them. Mix the custard powder and sugar together, then gradually add the milk and blend well. Cook over a low heat until the consistency resembles whipped cream, then stir in the ground cardamoms or mixed spice and remove from the heat.
Gradually add the mango pulp, or the chopped flesh of one of the mangoes to the custard mix, stirring all the time.
Whisk the cream until fairly thick, but still of a pouring consistency. If you buy extra thick double cream, there is no need to whisk it. Stir the cream into the mango mixture and gently mix in the remaining chopped mangoes. Transfer the mango mixture to a serving bowl and top with the crushed pistachio nuts.