Pour the mango pulp into ice cube trays and freeze for 3-4 hours, ideally overnight.

Once the mango pulp is frozen, add the double cream, sugar, cardamom pods, saffron and ginger to a medium-sized saucepan.

Cook the cream over low-medium heat for about 10 minutes, stirring frequently, to infuse the cream. Stop cooking the cream when small foamy bubbles appear at the edges.

Strain the cream into a jug using a fine-mesh sieve, and allow it to cool to room temperature.

Add the mango pulp chunks to a large blender jug or food processor, and pour in around half of the cream. Blend the mixture on medium speed until it is silky smooth, then add the rest of the cream and blend again. If your blender is too small, you can do this step in batches, and transfer the mixture to a large bowl to mix it all together.

Pour the mango mixture into a loaf tin (I use a standard 2lb one) or freezer-safe container and cover it with foil or plastic wrap. Freeze the ice cream for 3-4 hours until it has set.

Leave the mango ice cream to soften at room temperature before serving. Enjoy!