Pour the evaporated milk and the cream into a pan. I used a non stick pan. Stir together and let it sit on medium heat. Give it a couple of minutes and then add the almonds and the sugar.

Continue stirring for about 7-8mins and you will start to see the mixture thicken. Once it thickens, remove from the heat and let it cool completely.

I stirred it on and off so you avoid a milky skin form on top. After it has fully cooled down, I added in the mango puree and the cardamom powder.

Pour into the molds and let it freeze for around 6hours. Before serving, let it sit in the fridge for a while, or if it's summer time like its in NZ, stick it on the kitchen bench and it should easily slide out on your serving bowl.