Mango season has gone but are you still reminiscing its taste? What’s better than making mango kulfi to bring back your childhood memories?
This is literally a 3 ingredients recipe… may be 4 if you add cardamom powder. I admire and love the traditional recipes that are made from scratch. If I had more time, I would have made the condensed milk from scratch and used real mangos. But with the mango season gone and a hard week at work, I am looking for simple, easy to make desserts and meals that less processed and are comparatively healthy. You’d be surprised at how creamy, luscious and rich this kulfi turns out.
You can make around 20-25 kulfi cones depending on the size of the mold.
1 can alphanso mango pulp ~850g
2 cans condensed milk ~ 396g each can
2 small cartons heavy whipping cream ~ 236 ml each carton
1 tsp. cardamom powder (optional)
1-2 tbsp. of crushed pistachio or almond (optional)
Mix all the above ingredients and blend it using hand-blender. I like to blend it for 5-10 mins till everything has amalgamated well. Pour this mixture into Kulfi molds. My mom got these aluminum molds for me from Mumbai when she was visiting.
I like to stick them upside down so that the liquid doesn’t pour out. I fix their heads in my ice tray. Keep them for 4-5 hours or until the kulfi is set and firm.
And viola! Its ready to be taken out! 🙂
With the lid on, run the molds under water for few secs to a minute. This helps loosen up the kulfi from the sides.
Use a stick to pull it out or remove in a bowl.
I served it with the Gulab Jamuns I made. Find recipe for Gulab Jamus here: https://chicpudding.wordpress.com/2015/08/21/angoori-gulab-jamun/