1. Add the mango flesh and bread to a blender. Blend for about 30-60 seconds in pulses, or until the mixture is completely blended and smooth
2. Add the heavy cream, sweetened condensed milk, and ground cardamom (if using). Blend for another 1-2 minutes in pulses, keeping an eye on the texture, until the mixture becomes thick, fluffy, like softly whipped cream
3. Line a 9x9" square pan with cling wrap. Pour the mixture in, and spread it out. Cover the pan with more cling wrap but don't let it touch the mixture
4. Freeze for ~6 hours, or until the kulfi is completely frozen
5. When ready to serve, carefully pull the kulfi slab out of the pan using the cling wrap, and peel the cling wrap off. Use a sharp knife to cut into slices, and serve. Garnish with chopped pistachios and crushed freeze dried strawberries if you want to add some color. Enjoy!

Video Tutorial:

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