Mango Kulfi
The best part of summer is that we get to enjoy the king of fruit in abundance. With that comes several mango desserts. Mango Kulfi or Mango Ice Cream is a must every year, and it’s the ultimate summer pleasure.
Ingredients
- 8 oz/226 g khoya (solid milk)
- 1 liter 4 cups full fat whole milk
- 1 teaspoon cardamom powder
- ¼ cup white sugar
- 1 cup mango puree
- pinch of salt
Instructions
- Grate the khoya or roughly chop
- Pour the milk in a heavy bottom pan and let it simmer for 5 minutes
- Add the khoya and let it simmer for 10 minutes
- Sprinkle the cardamom powder and continue simmering until it reduces to half
- Then add sugar, salt and let it simmer for 5 minutes
- Once the milk has thicken enough to coat the back of the spoon, pour the mango puree.
- Mix it around and let it simmer in medium low heat for 5 minutes.
- Pour the mixture on kulfi molds and let it set overnight.
- To take the kulfi out of the mold, dip the mold on warm water, then gently twist it aorund to take it out of the mold.
Video
Notes
What variety of Mango you need for Mango Kulfi ?
If in India, I would use alphonso mango. Out here in US, I prefer to use Mexican ataulfo mangoes. Another option is using store bought mango puree and if you are taking this route than definitely try Deep's Kesar Mango Pulp. This brand available in Amazon.Shortcut method to thicken the milk
In today’s world everybody wants shortcuts and faster way to get things done. I don’t make kulfi often but when I do, I take the authentic method as shown here. For shortcut method: Use condensed milk or evaporated milk with full fat milk when simmering. You can also add corn flour to thicken the consistency faster. Use more khoya (solid milk)/ milk powder and less milk.Nutrition
Serving: 1gCalories: 184kcalCarbohydrates: 21gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 28mgSodium: 117mgSugar: 21g