Rosewater & pistachio kulfi with griddled mangoes

• tin condensed milk450g g
• rosewater2 tbsp tbsp
• very finely chopped pistachio50g g

  plus roughly chopped pistachios to serve

• tub double cream284ml ml
• small, ripe mangoes3

Step-by-step instructions

1. 1

   Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.

2. 2

   Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.

3. 3

   To serve: Slice each mango on either side of the stone to make 6 halves, but don’t peel. Score a criss-cross into the flesh, but don’t slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).