with a zester take the green zest off one of the limes. Blanch for a minute in boiling water then drain and reserve.
Squeeze the juice of both limes and add to the diced mangoes.
Slit open the cardamon pods, extract the seeds and crush them in a pestle and mortar to a fine powder. Add to the processor with 3 tbsps of the sugar.
Process until smooth then add the evaporated milk and process again. Taste and add more sugar if needed then divide between six small bowls. Cover and refrigerate for at least an hour and up to 24 hours.
Just before serving sprinkle a little more sugar on top and a few strands of the reserved lime zest. Slice the large mango into moon shaped slices and serve alongside the fool.