In a large heavy bottom non stick pan, add mango puree and condensed milk and simmer on medium heat.
Simmer, stirring frequently on low heat for 10-12 minutes. The mix will reduce slightly.
Add the double cream and continue cooking for a further 15 minutes. Add ground cardamom.
The barfi mix will thicken.
Now using a whisk and working quickly, add milk powder, few tbsp at a time. Whisk well until all milk powder has blended in.
Keep the heat low and add coconut powder.
Mix everything to make sure there are no lumps.
It will come away from the sides & form a smooth dough.
Set the barfi in the lined/greased flat dish. Smooth out edges and sprinkle with almonds
Cool & set in fridge for min 1 hour or overnight. Cut in squares or diamond shape.
Enjoy!