Mango kulfi

Mango kulfi

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

The most popular of all kulfis, especially outside of India, is mango kulfi. The lush decadence of the mango seems to really match with the luxurious creaminess of the kulfi– it really is an unforgettable combination. Fresh mangoes will give you the best mango kulfi, but if you’re craving a reminder of long, hot summers in the middle of winter, you could use canned mango pulp .

Ingredients

Quantity Ingredient
2 mangoes
or 425g mango pulp or mango slices in syrup
315g sweetened condensed milk
375ml evaporated milk
375ml thick cream
1 tablespoon ground almonds

Method

  1. If using the fresh mangoes, peel them and, using a sharp knife, remove all the mango flesh from around the stone. Process in a food processor to form a smooth pulp. If using canned mango slices in syrup, drain well, then process the slices in a food processor to form a smooth pulp.
  2. Transfer the mango pulp to a large bowl. Add the condensed and evaporated milks, cream and ground almonds and mix together until well combined.
  3. Pour the mixture into a freezer-proof 1.5 litre mould or terrine or into six 250 ml ramekins or dariole moulds. Cover with plastic wrap and freeze for at least 8 hours.
  4. About 5 minutes before serving, transfer the kulfito the refrigerator for 5 minutes. When ready to serve, turn the kulfiout of the large mould or terrine onto a platter and cut into slices, or invert the individual ramekins onto plates. (If you are having difficulty getting the kulfiout, you can roll the individual ramekins between your hands to provide a little warmth and help remove the kulfifrom the ramekins. However, do not run hot water over them as this will make the surface of the ice cream melt.) Serve immediately.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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