Special & Easy Mango Kulfi Recipe

INGREDIENTS  

• 1 cup mango puree made with 2 ripe Ataulfo mangoes
• 1 cup heavy whipping cream chilled
• ½ cup sweetened condensed milk (5 ounces- ½ a 14 oz can)
• 2 tablespoon milk powder (full-fat milk powder)
• 8-10 saffron strands soaked in 2 teaspoons hot water
• 1 teaspoon cardamom powder freshly ground
• 2 tablespoon finely chopped pistachios + 1 tablespoon for topping

INSTRUCTIONS 

Prepare & Assemble Kulfi

1. Peel and chop mangoes. Follow this easy guide on how to cut mangoes if needed. Blend mangoes in a blender or use a hand blender to puree them until smooth.
2. In the same blender jar, add whipping cream, sweetened condensed milk, soaked saffron, milk powder, and cardamom powder. Using the smoothie button blend everything until well combined and smooth.
3. If adding nuts, add 2 tablespoons of sliced or chopped pistachios and stir it with a spatula to combine the nuts.
4. Pour the mix into 3 oz. disposable paper cups, leaving a ½-inch space from the top. Top with the reserved pistachios and saffron strands.
5. Cover and seal each cup tightly with aluminum foil. Now, make a small incision in the center using a pairing knife, and insert an ice cream stick. Alternatively, pour into kulfi / Ice cream molds and assemble as per the manufacturer’s instructions. Place them in the freezer for 6-8 hours, or overnight.

How to Serve Kulfi

1. Remove the mango kulfic cups from the freezer 5-10 minutes. Using kitchen shears make ½-inch cuts along the circumference of the cup. Now gently peel off the cup segments to separate the kulfi.If using a kulfi mold, follow the manufacturer’s instructions or partially dip it in warm water for 1-2 minutes to loosen the kulfi. Now, twist the ice cream stick and pull out the kulfi. Enjoy!