Mango Ice Cream Sandwiches with Pistachios

1.Line a rectangular mold (22 x 30 cm) with baking paper or a silicone mat.

2.In a large bowl, mix mango puree, condensed milk, lime zest, vanilla paste, and half a teaspoon of fleur de sel.

3.In a stand mixer or large bowl with a hand mixer, whip the cream at medium speed for about five minutes until stiff peaks form.

4.Add a third of the mango mixture to the bowl and fold in with a spatula until incorporated.

5.Repeat this process with another third of the mango mixture, then a third time with the last of the mango mixture.

6.Pour the creamy mango mixture into the prepared mold and place it in the freezer for 30 minutes.

7.At this point, the ice cream should just be starting to freeze. Mix the ice cream with a spoon or spatula until it is half frozen.

8.Place it back in the freezer for another half hour.

9.Repeat this step three more times at half-hour intervals, leaving the ice cream in the freezer until it is fully frozen.

10.Unmold and cut with a sharp knife into equal rectangular slices the same size as the bread slices.

11.Cut the top and bottom off the remaining limes and remove the peel and pith, cutting along the curve of the lime.

12.Remove the segments by cutting between the membranes, then chop them into large pieces and place them in a bowl.

13.To assemble the sandwiches, place the ice cream between two slices of bread.

14.Top with lime pieces and a second slice of bread.

15.Dip the sides of the sandwiches in the chopped pistachios and place them on a tray in the freezer.

16.Repeat until all the ice cream, bread, lime, and pistachios are used, then store in the freezer until ready to serve.