Add the digestive biscuits to a blender or food processor and pulse until they turn into fine crumbs.

Pour in the melted butter and mix until the crumbs resemble wet sand.

Transfer the mixture into a springform pan and press it firmly into an even layer using the back of a spoon or a flat-bottomed glass.

Place the pan in the fridge while you prepare the rest of the cake so the base can firm up.

Pour the milk into a heavy-bottomed saucepan and bring it to a boil over medium heat.

Once the milk starts boiling, add the sugar, cardamom powder, and saffron. Stir to combine.

Reduce the heat and cook the milk for about 15–20 minutes, stirring frequently, until it reduces to roughly half its original volume.

In a small bowl, whisk the remaining milk with cornstarch to make a smooth slurry, and add it to the saucepan and mix well.

Continue cooking for another 5-10 minutes, stirring often, until the mixture thickens and lightly caramelizes. It should be thick enough to coat the back of a spoon.

Remove from the heat and chill in the refrigerator until ready to use.

Place the chopped white chocolate in a heatproof bowl.

Pour the hot kulfi mixture over the chocolate. If the kulfi was prepared earlier, gently warm it before using.

Let the mixture sit for about 2 minutes, then whisk until the chocolate melts completely and the mixture is smooth.

Add the mango puree and mix until combined. Allow the mixture to cool fully.

In a separate bowl, whip the cream until medium peaks form.

Gently fold the cooled mango kulfi mixture into the whipped cream using a spatula until smooth and evenly combined.

Spread the mousse over the chilled biscuit base, add a few spoonfuls of mango puree on top, and swirl it lightly using a knife or spatula.

Cover the cake and refrigerate for at least 6 hours, preferably overnight, so the mousse can fully set.

To remove the cake from the pan, run a warm knife around the edges. Carefully release the springform ring. If needed, lightly warm the sides of the pan to help the cake release. Smooth the edges with an offset spatula before serving chilled.