Mango Kulfi
Mango Kulfi, a delicious Indian ice cream recipe made with just a handful of ingredients: mango pulp, condensed milk, evaporated milk, double cream, pistachios, saffron and ground cardamom. It's an incredibly aromatic ice cream with a rich, creamy and fudgy texture that contrasts so nicely with the crunch coming from the pistachios. Super easy to put together, a must-try frozen treat for the hot season.
Servings: 7 ice creams
Calories: 348kcal
Equipment
- 7 paper / plastic cups
- 7 popsicle / ice lolly sticks
Ingredients
- 1 cup mango pulp
- 1 cup sweeteened condensed milk
- 1 cup evaporated milk
- ½ cup double cream ( heavy cream)
- ½ teaspoon ground cardamom
- a pinch of saffron threads
- ½ cup roughly-chopped pistachios
Instructions
- In a jug, add the cream, evaporated milk, condensed milk, mango pulp, saffron and ground cardamom, and use a whisk to mix well.
- Divide half of the chopped pistachios between the paper cups, pour equal amount of mango mixture, and top with the remaining chopped pistachios.
- Cover each cup with kitchen foil, then make a small cut at the top so you can insert a popsicle / ice lolly stick into each cup.
- Freeze for 6 hours, ideally overnight.
- To remove the kulfi from the cups, just dip them briefly in hot water, they should pop out easily.
Video
Notes
Make sure to insert the popsicle / ice lolly sticks before the ice creams go in the freezer. You can use paper cups like I did, or you can use popsicle moulds, that's entirely up to you.
Nutrition
Calories: 348kcal | Carbohydrates: 40g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 112mg | Potassium: 400mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1372IU | Vitamin C: 7mg | Calcium: 256mg | Iron: 5mg