Eaten all over the Indian subcontinent, kulfi is a creamily sweet, condensed milk-based ice. For this recipe, use the ripest, most fragrant mangoes you can get your hands on.
Mango and cardamom kulfi pops with pistachios
125ml whole milk
200g sweetened condensed milk
4 whole green cardamom pods, lightly crushed (make sure the seeds are also crushed slightly)
1 small, very ripe and fragrant mango (about 175g flesh)
150ml double cream, whipped to soft peaks
100g shelled unsalted pistachios
1. In a saucepan, gently simmer the whole milk, condensed milk and crushed cardamom pods for 2 minutes. Set aside to cool completely, then strain to remove the cardamom and chill for at least 1 hour.
2. To prepare the mango, cut the cheeks off either side of the stone and scoop out the flesh. Remove any remaining flesh from around the stone. In a food processor (or using a stick blender), purée the fruit until smooth, then stir into the chilled milks. Fold in the lightly whipped double cream until everything is combined.
3. Divide the kulfi mixture between 6 x 100ml lollymoulds (or use paper party cups) and place wooden sticks in the centre, if using. If the sticks don’t stand up at this point, freeze for 1 hour before adding them. Freeze for at least 3 hours, until solid.
4. Finely chop the pistachios, making sure they still have some texture; you don’t want a powder. Run the lollymoulds under hot water for a few seconds to loosen (or peel away the paper cups), then roll and coat each kulfi pop in the nuts. Eat immediately or freeze again in sandwich bags if needed; they’ll lose their fresh flavour if kept for much longer than a week.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
- Preparation time: 15 minutes, plus infusing, chilling and freezing
- Cooking time: 5 minutes
- Total time: 20 minutes, plus infusing, chilling and freezing
Makes: 6 x 100ml lollies
Typical values per serving:
Average user rating Based on 7 ratings
This recipe was first published in Mon Jun 01 16:04:46 BST 2015.