Wash, peel and cut the mangoes into cubes.
Blend these cubes to a fine puree using a blender jar. You should get around 1 and 1/2 cups of puree.
Heat a non-stick pan. Cook the mango puree for 8 to 10 minutes on low heat. The excess moisture would evaporate and it would thicken a bit. Dish out and cool to room temperature.
Meanwhile, heat the milk in a saucepan and let it come to a boil.
Lower the flame and let it simmer until it thickens and remains half of its original quantity.
At this point, add in the condensed milk. It will again get thinner.
Let it simmer until it thickens again nicely. This process will take somewhere around 20 to 25 minutes.
Switch off the flame and mix in the cardamom powder. Let the thickened milk cool down to room temperature.
When cooled down, mix in the mango puree. Pour the mixture into kulfi moulds and pop into the freezer to set for 6 to 8 hours. In between, when the kulfi is firmed a bit but not fully set, you can push down ice cream sticks in the center of
To serve, take out the moulds and dip in water for 20 to 30 seconds.
Tightly grasp the stick and pull out the kulfis from the moulds.
If you wish, you can crush some edible dried rose petals between your palms and sprinkle on the kulfis to give them a nice rosy flavor.