In a blender, add the mango puree, condensed milk and cardamom powder. Blend until everything mixes together smoothly.

Using an electric whisk, whip the heavy cream until medium to stiff peaks are formed.

Using a rubber spatula, fold the whipped cream to the mango condensed milk mixture. Pour it into a container and leave it in the freezer to set. You could also pour it in the popsicle molds.

Garnish with cubed mangoes and serve either in cup or cone.