Instructions

You can prepare the chutney the day before. Peel the mango and cut it into one-inch pieces.
Put them in a bowl and cover with sugar, then stir with a spoon and cover with plastic wrap.
Store it in the refrigerator for at least two hours (but for a maximum of 4 hours).
Prepare the spices (as for the cardamom, use only the seeds inside the shell). In a saucepan, place the mango with all the water it has released, vinegar, and all the other ingredients.
Bring to a boil, then turn the heat to low and cook for about an hour, stirring occasionally with a spoon until obtaining a syrup.
Turn off the heat and place the mango chutney into a jar. Let it cool completely and store it in the fridge.

To make the waffles, beat the eggs, then add the melted butter (once it has cooled completely).
Add the grated aged Pecorino Toscano and mix well.
Add the sifted flour, little by little, and pour the milk gently. You should obtain a fluffy mixture.
Let it rest in the fridge for an hour. After that, make the waffle by pouring some mixture into the heated waffle machine.

Dice the fresh Pecorino Toscano into small squares, put in a bowl, and cover with milk. Let it sit for an hour.
Beat it using a hand mixer, adding milk if it is too thick. The mix should be slightly soft.

Now, assemble: place a waffle on a dish, put the ice cream ball on it using an ice cream scoop, then garnish with the mango chutney.