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
- 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
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.