kulfi mango ice cream /marudhuskitchen

We can have normal kulfi or an ice-cream any time in the year not only in summer. But to have a fresh home made kulfi mango ice cream you should immediately do it before the season ends. Yes, its going to be a fading part of mango season for all the mango maniac like me which is really bad. This time the mangoes really had a top notch production in our region enjoyed it to the fullest. Using condensed milk is a real time saver and not at all comprising in taste. we get the same elevated taste as we do by reducing the milk. Tasting it as such as whole cut fruit is definitely delicious. But once

in a while variation like this kulfi mango ice cream is always needed.First batch I did it with kulfi moulds and ice-cream sticks inserted. Second time I served it as such in cups with spoons to scoop. It was creamy, smooth and heavenly. Adding pistachios is a great addition I always add it little more as garnish. You can either add cardamom or saffron but I have added both for colour and flavour. Its that easy that a mixer jar will all be enough to put all ingredients in one and blitz and you are all ready to freeze that’s it. Do try this kulfi mango ice cream its a instant recipe and especially no cooking needed is the great news that you have to really try it for sure.

kulfi mango ice cream /marudhuskitchen

INGREDIENTS:

Mango puree – 160gm
Fresh cream – 3 tbsp
Condensed milk – 40gm
Saffron strands – few
Milk(warm) – 2tbsp
Cardamom powder – 1/2 tsp
Some finely chopped pistachios for garnish
Milk powder – 11/2 tbsp

METHOD:

1.First make a puree of chopped mangoes.

2.In-between soak saffron in milk for some time.
3.Then add fresh cream, condensed milk and milk powder beat it.

4.Then add cardamom powder combine then add soaked saffron.

5.Blitz well then pour into suitable mould.
6.Put it in freezer for 6 hours or overnight serve as such or demould and serve chilled with pistachios as garnish.

Print Recipe Pin Recipe

Total Time 8 hours hrs 10 minutes mins

Course Dessert, Snack, sweet

Cuisine Indian, NorthIndian

Servings 4

Ingredients

  

• Mango puree - 160gm

• Fresh cream - 3 tbsp

• Condensed milk - 40gm

• Saffron strands - few

• Milk(warm) - 2tbsp

• Cardamom powder - 1/2 tsp

• Some finely chopped pistachios for garnish

• Milk powder - 11/2 tbsp

Instructions

 

• First make a puree of chopped mangoes.

  2.In-between soak saffron in milk for some time.

  3.Then add fresh cream, condensed milk and milk powder beat it.

  4.Then add cardamom powder combine then add soaked saffron.

  5.Blitz well then pour into suitable mould.

  6.Put it in freezer for 6 hours or overnight serve as such or demould and serve chilled with pistachios as garnish.
  

Notes

If you are serving as individual pieces you can stick ice-cream sticks in the mould or an kulfi mould or just serve in cup by itself.
I have used a cup measuring 160 gms of mango puree.
Use a nicely ripened non fibres mango variety.
The sweetness added can be adjusted according to sweetness level of the mangoes.
Garnishing with pistas makes it a complete dessert.

Keyword appetizer, dessert,sweet