Wash, peel and cut 3 mangoes into cubes, put them in a blender, add cardamom powder and make a purée.

Take 1.5 tsp of gelatine and mix in 2 tbsp of mango juice and set aside for 10 minutes. Microwave it for 15-20 seconds and mix well. When it reaches room temperature add this into the mango purée and mix well.

Pour the mango purée in clear glasses upto half and cover with cling film and allow it to set in the refrigerator for 2-3 hours.

In a saucepan take milk, add sugar and switch on the flame and cook till sugar dissolves at sim but don't let the milk come to a boil.

Switch off the flame and add cream and mix well. Let it reach room temperature.

Take 2 tbsp of the milk mix and add 1.5 tsp gelatine into it... allow to rest for 10 minutes. Microwave for 15-20 seconds mix well and pour gelatine mix into the milk and cream mixture and stir well.

Add vanilla essence and mix well.

Take out the glasses and pour the milk cream mix into the glasses till 3/4th of the glass.

Cover with cling film and set it again for 3-4 hours.

Cut one mango into cubes and garnish the glasses with cubed mangoes and roasted pista and serve chilled.