Mango Kulfi Recipe

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Ingredients

  • 2.5 cups Milk

  • 2.5 cups Mango Puree

  • 1/2 cup Sugar (depends on the sweetness of the mangoes)

  • 10 Almonds

  • 1 tbsp Corn Flour / Corn Stratch

  • 1/4 tsp Cardamom Powder

  • A pinch Saffron

Instructions:

  • Soak the saffron in a tablespoon of hot milk for a few minutes and crush it well. Keep it aside.

  • Dissolve the corn flour in little water and keep it aside.

  • Grind the almonds into a coarse powder and set aside.



  • Bring milk to a boil.

  • Let it simmer on a low flame for 8 – 10 minutes.

  • Add the sugar, saffron milk, corn flour paste and cardamom powder and mix everything well.

  • Stir continuously and cook on a low – medium flame for 13 – 15 minutes or till the mixture thickens.



  • Turn off the flame. Add the almond meal and mix well.

  • Let it cool completely.

  • The mixture should be thick.

  • Add the mango puree to the milk mixture and mix everything until well combined.


  • Pour this mixture into kulfi moulds or cups.

  • Keep it in the freezer for 6 – 8 hours or until set.

  • To unmould the kulfi run the outside of the kulfi mould under tap water for a few seconds and carefully take out the kulfi from inside.

  • Garnish with almonds / pistachios and serve immediately.

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