Mango Semifreddo With Salted Pistachios

• 1 1/4 cups Heavy Cream
• 1 cup Mango Pulp (Should be sweet) ( Flesh only from 2-3 mangoes)
• 1/4 teaspoon Cardamom Powder
• 6-10 Saffron threads, dissolved in 2 tablespoons of warm milk
• 1/8 cup Salted Pistachios/Unsalted Pistachios; Optional
• 3 Eggs, separated
• 1/3 cup Sugar + 3tbsps

1. Toast the Pistachios in a pan on low to medium heat for 2 minutes by continuously swirling the pan such that the nuts dont get burnt.rnSet them aside
2. Separate the eggs from egg white in separate bowlsrnBeat the egg yolks with Sugar until thick and pale yellow
3. In a separate bowl, whip the heavy cream on medium speed for about 4 minutes until soft and thick; Don't over beat the creamrnFold in the Mango pulp gently
4. Combine the cream mixture with egg yolks' mixture
5. In a dry and a separate bowl, beat the egg whites on medium speed until rnsoft peaks formrnAdding a tablespoon sugar at a time, continue beating on high speed until firm peaks form similar to a meringue
6. Fold in the egg whites into the Eggyolks and Cream mixture very gentlyrnStir in the Cardamom Powder, Saffron threads and Pistachios, if using.
7. Line a loaf pan with Parchment PaperrnWith an inch and a half overhang, line the loaf pan with a plastic wraprnPour the Mango mixture into the prepared pan
8. Freeze for at least 6 hours.rnTo remove the Semifreddo, invert the pan slowly onto a platernIf it is difficult to remove it, slowly run warm water on the bottom of the pan. rnCut into slices and serve

heavy cream, mango, cardamom, saffron, eggs, sugar

Taken from food52.com/recipes/17461-mango-semifreddo-with-salted-pistachios (may not work)