Add the mango pulp, sweetened condensed milk, evaporated milk, heavy cream, cardamom, and salt to a blender. Blend until completely smooth, stopping to scrape down the sides if needed.

Stir in the chopped pistachios. Taste the mixture; mango pulp brands vary in sweetness, so add a little more mango pulp if you would like a stronger fruit flavor.

Pour the mixture into 8 kulfi molds, small paper cups, or a freezer-safe loaf pan. Leave a little room at the top because the mixture expands slightly as it freezes.

If using molds, insert sticks according to the mold directions. Cover cups or a loaf pan tightly with plastic wrap or a lid.

Freeze until firm, at least 6 hours or overnight. For the smoothest texture, keep the dessert tightly covered while it freezes.

To serve from molds, briefly run the outside of each mold under cool water, then gently pull out the kulfi. For a loaf pan, let it sit at room temperature just until it can be sliced or scooped. Garnish with additional pistachios if desired.