Make mango pulp by pulsing mango cubes in a blender until smooth. Set aside.
Whip the cream until it reaches soft peaks stage and is doubled in volume.
Mix mango pulp and condensed milk in whipped cream. Set aside.
Whip chilled evaporated milk until doubled in volume.
Mix condensed milk and mango mixture with whipped evaporated milk until combined. Add cardamom powder and yellow food color, if using.
Do a taste test and add more sugar only if needed.
Pour kulfi mixture in moulds and cover the lids. Freeze for 6-8 hours and until solid.
To un-mould kulfi run tap water over kulfi moulds for 3 seconds. Hold the kulfi mould upside down with lid side facing down. Run water over the tail side.
Insert an ice cream stick in the kulfi mould. This might need some pressure. Then twist the stick and pull kulfi out of the mould. Enjoy.