Add the mango pulp and sugar to a blender jar. Blend until smooth.

In a bowl, add the heavy cream. Whip with a beater until soft peaks form.

Add the mango puree to the whipped cream and beat well until fully combined and smooth.

Once the mixture is soft and well blended, add the ground cardamom and chopped nuts. Mix well.

Pour the mixture into an airtight container and freeze for 6-7 hours until set. Your mango ice cream is ready. Scoop and serve on a plate.