Mango and pistachio kulfi lollies

Name: Mango and pistachio kulfi lollies
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 190 g packs Waitrose 1 palmer mango (or the flesh of about 2 mangos); 1 tbsp icing sugar; 4 cardamom pods; 150 ml condensed milk; 150 ml evaporated milk; 400 ml double cream; 60 g roughly chopped pistachios

Kulfi is a type of ice ceam popular across the Indian subcontinent. It is traditionally made by evaporating milk slowly over heat until it is thick and caramelised, then adding sugar. You'll often find it flavoured with rose, spices, fruits and nuts.

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Vegetarian

Makes10
CourseSnack
Prepare15 mins
Cook-
Total time15 mins
Plusfreezing

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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

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.
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.
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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