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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.
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2
Set them aside", "Separate the eggs from egg white in separate bowls
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3
Beat the egg yolks with Sugar until thick and pale yellow", "In a separate bowl, whip the heavy cream on medium speed for about 4 minutes until soft and thick; Don't over beat the cream
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4
Fold in the Mango pulp gently", "Combine the cream mixture with egg yolks' mixture", "In a dry and a separate bowl, beat the egg whites on medium speed until
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5
soft peaks form
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6
Adding a tablespoon sugar at a time, continue beating on high speed until firm peaks form similar to a meringue", "Fold in the egg whites into the Eggyolks and Cream mixture very gently
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7
Stir in the Cardamom Powder, Saffron threads and Pistachios, if using.", "Line a loaf pan with Parchment Paper
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8
With an inch and a half overhang, line the loaf pan with a plastic wrap
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9
Pour the Mango mixture into the prepared pan", "Freeze for at least 6 hours.
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10
To remove the Semifreddo, invert the pan slowly onto a plate
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11
If it is difficult to remove it, slowly run warm water on the bottom of the pan.
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12
Cut into slices and serve"]
