In a bowl mix together cream, condensed milk, saffron, cashew nuts and saffron.

Chill until needed.

Slice the top of the mangoes.

Using a spatula gently separate the seed from flesh. Make sure that you don't pierce the skin.

Remove the seed from the mangoes.

Place the mangoes on cups or tumbles to hold them still.

Fill them with the kulfi mixture.

Close it with the cut off top of the mango and wrap them up in cling film.

Freeze them for 5 hours or over night.

Once they are frozen, remove the cling film, use a peeler to remove the skin.

Slice it up into tiny pieces and serve immediately.