zoom Mango and pistachio kulfi lollies

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    Mango and pistachio kulfi lollies

    • Vegetarian
    • Preparation time: 15 minutes, plus freezing
    • Cooking time: 0 minutes
    • Total time: 15 minutes, plus freezing

    Makes: 10-12 ice lollies (about 1 litre)


    2 x 190g packs Waitrose 1 palmer mango (or the flesh of about 2 mangos)
    1 tbsp icing sugar
    4 cardamom pods
    150ml condensed milk
    150ml evaporated milk
    400ml double cream
    60g roughly chopped pistachios 


    1. Blend the mango with the icing sugar until smooth (a high speed bullet-style blender is best), then set aside. Crack open the cardamom pods, shake out the seeds into a pestle and mortar and finely grind them to a powder.

    2. In a large bowl, mix the cardamom with the condensed milk, evaporated milk and mango purée. In a separate bowl, whip the cream into soft peaks, then fold the cream into the mango mixture.

    3. Pour into lolly moulds (or a freezeproof container) and freeze for at least 6 hours. When ready to serve, run the lolly moulds under the hot tap briefly to release them (or remove from the freezer for at least 10 minutes). Put the pistachios on a plate and roll the lollies in them (or sprinkle a few nuts over the top) before serving.

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    This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue


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