Soak almonds and pista in water for about 10 minutes and peel the skin off from almonds. Pulse them together in mixer to a coarse paste. Keep it aside till use.

Pour milk in a pan and get it to rolling boil. Add sugar and in simmer continue boiling till it thickens which may take 20 to 30 minutes. Keep stirring every now and then to avoid burning at the bottom.

When milk reduces to half, add the coarse mixture of almond and pistachio. Continue cooking for few more minutes. Switch off the flame and let it cool down to room temperature.

Next puree the mango pulp such that no chunks have retained, add it to cooled milk. Mix well.

Next pour this kulfi mixture to moulds, insert ice cream stick and freeze for about 6 to 8 hours. Take out from freezer and hold the backside of mould under running water for a while.

Keep it aside for a minute and then carefully de-mould kulfi from moulds. Beautifully orange colored mango kulfi is ready to serve.

You can grind almond and pistachio finely too if you don't like bites of it while eating the kulfi.

Use full fat milk to get the creamy texture in kulfi.

The milk should boil in simmer for 30 minutes or till it thickens. Otherwise the kulfi will not turn creamy.

Adjust sugar as per the sweetness of mango.