KISHWAR CHOWDHURY: Mango Kulfi Pops

The chef and author of the new Smoke, Rice, Water cookbook shares a recipe for kulfi, an unchurned, Indian-style ice cream with a velvety, rich texture. ‘My inspiration is the kulfi you find across South Asia during mango season,’ she says. Use the fruity base to make individual Popsicles, or freeze it in a glass baking dish or loaf tin, and then simply slice and serve

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4 large ripe Champagne (Ataulfo) mangoes, peeled and chopped

1¼ cups heavy whipping cream

1¼ cups sweetened condensed milk

½ cup whole Greek-style yogurt

½ tsp. ground cardamom

½ cup superfine sugar

⅛ tsp. table salt

Pinch of saffron threads

Slivered pistachios

Dried rose petals (optional)