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Mango kulfi
Mango ice cream
आम की कुल्फी: slow-reduced milk folded with ripe Alphonso or Kesar pulp and frozen dense in cone moulds (plus 8 hours freezing)
Kulfiwalas in Delhi's Chandni Chowk and Mumbai's Chowpatty freeze their mango kulfi in tall aluminium cones packed in ice and salt, and come May every family wants their own. It is not ice cream: milk is boiled down slowly until it is a third of its volume, rich and faintly caramel, then cooled and mixed with thick mango pulp, so it freezes dense and chewy rather than fluffy. Serve it unmoulded on a stick, or sliced into rounds on a plate, after a summer lunch or at a birthday. The common mistake is stirring the mango into hot milk; the acid can curdle it and heat dulls the fruit, so wait until the rabri is completely cool. Chef's tip: Kesar from Gujarat or Alphonso from Ratnagiri give the colour and perfume; if you use tinned pulp, cut the sugar by half because it is already sweetened.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the kulfi
- 4 ¼ cups full-fat milk
- 2 ⅛ oz sugar
- ½ tsp ground green cardamom
- 9 oz thick ripe mango pulpAlphonso or Kesar, from 2 mangoes
To garnish
- 2 tbsp pistachios (optional)finely chopped
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Bring 4 ¼ cups full-fat milk to a boil in a wide, heavy pan over medium heat, stirring so it does not catch.
8 minStep 2: Lower the heat and simmer, stirring every 2–3 minutes and scraping the cream from the sides back into the milk, until it has reduced to about 400 ml and looks thick, creamy and pale ivory.
35 minStep 3: Stir in 2 ⅛ oz sugar and cook for 2 more minutes until dissolved. Add ½ tsp ground green cardamom, take off the heat and cool completely; it thickens further as it cools.
3 minStep 4: Whisk 9 oz thick ripe mango pulp into the cold reduced milk until smooth and evenly orange.
2 minStep 5: Pour into kulfi moulds, small cups or a loaf tin, cover tightly with lids or foil and freeze for at least 8 hours, until firm.
5 minStep 6: To serve, dip each mould in warm water for 10 seconds and slide the kulfi out. Scatter with 2 tbsp pistachios and eat straight away. Freeze kulfi in clean moulds; once thawed, don't refreeze.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 6 g
- Carbs
- 24 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mango kulfi take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of sugar?
- Caster sugar, same amount.
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