We’re nearly at the end of this year’s mango season and we’re all getting ready to welcome the monsoon here in Bangalore. So before it starts to rain and for my never ending love for mangoes I thought I must do another mango dish to satiate that mango lover in me and the others out there and thats how the idea of mango kulfi came about.
The mango I’ve used to make the kulfi is ‘Kesar’. You can use any variety of mango that is ripe and sweet and doesn’t have any tart taste. Alphonso mangoes are also a good option. And the mould I have used here is a paper cup that I had at home and few joysticks as the handle. You can also use any ice cream mould or paper cup or the steel kulfi mould if you have one or even a ‘matka’ (small earthern dishes) and serve it as matka kulfi. The dish is really simple to make and I do hope you all would give it a try.
Prep Time: 10 mins
Chilling Time: 4-6 hours or overnight
- Mango: 1 nos
- Fresh Cream: 200 ml
- Condensed Milk: 3 tbsp
- Milk Powder: 2 tbsp
- Salt: 1/4 tsp
- Scoop the mango out of its skin using a spoon and blend it nicely without adding any water. When done add 1/4 tsp salt to the puree and blend it again for 15 seconds. Adding salt to the mango will enhance its taste and makes it sweeter and tastier.
- Transfer the puree to a bowl and using a whisker, whisk the puree for 10-15 seconds.
- Add 200 ml fresh cream, 3 tbsp condensed milk and whisk to incorporate.
- Add 2 tbsp milk powder to the mixture and whisk again. The milk powder will absorb any water content in the mixture and will give it a nice and smooth consistency.
- Pour the mixture into the mould. Make sure that you pour only 2/3rd of the mixture to the mould as there is a chance that the mixture would rise up a little while chilling and might spill. If you are using a paper cup or kulfi mould, after pouring the mixture, cover the mould with aluminium foil and make a cut using a knife for the stick to fit in. Insert the stick through the aluminium foil and keep it in the freezer to set.