Take milk in a pan. Boil it on high.

Once it comes to a boil reduce the heat to medium. Keep stirring in between. Boil it until it becomes 1/3 of the total quantity.

Now add sugar and cardamom powder to it and mix it well. Boil for another 2 minutes until sugar dissolves.

Turn off the heat and let it cool. Take mangoes cut off the top and keep them aside.

Now using a knife loosened the pulp around the mango seed. Take it out gently. Put the pulp from the kernel back inside the mango cover.

Place the mango with skin on in a small cup so it stands upright.

Now fill the mongo shell with the kulfi mixture. Put the mango cap back and freeze it.

Once frozen, remove and peel the mango. Cut it into equal-sized discs.