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Asma Khan's mango kulfi
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Mango season is a gift from God for coping with the steamy heat of June and July in Bengal. When I lived in India, it was rare to get the fruit from different regions. The first time I saw a box of six alphonso mangoes was in London. The ones I grew up eating were mainly the phenomenal langra mangoes grown around Calcutta. When we spent our summers in my father’s home in Uttar Pradesh, the family orchard had an incredible variety of mangoes. Towards the end of the season as the heat became more intense, my mother would pulp them for desserts before they got overripe. Traditionally, mangoes were taken off the trees unripe then ripened at home. This is a simple kulfi recipe which reminds me of the end of summer and celebrating festivals with my cousins.
2 x 410g cans evaporated milk
200g caster sugar
4-5 ripe mangoes (if fresh mangoes are not available, use sliced, canned mangoes drained from their syrup), plus extra to serve (optional)
½ lime, juice
1. Heat the milk in a heavy-based saucepan, stirring occasionally so it doesn’t burn. Bring to the boil, then reduce to a low continuous boil. Add the sugar, 1 tbsp at a time, and stir gently until it has all dissolved. Remove the pan from the heat and allow to cool.
2. Meanwhile, peel and stone the mangoes then blend the flesh in a food processor until smooth, to give 600-800g of pulp. When the milk has cooled, mix with the mango pulp and lime juice.
3. Pour the cooled mixture into large ice cube trays (I use kulfi moulds, but if you don’t have any, see my tip). Place into the freezer and leave to set for 1 hour.
4. Take the kulfi out and break it with a fork to remove any large ice crystals, then return to the freezer until firm. Before serving, remove
the kulfi and leave at room temperature for about 15 minutes before you eat it, so it softens a little. Serve with extra slices of fresh mango, if liked.
If you don’t have kulfi moulds or ice cube trays, pour the mixture into a large freezerproof container. Cover and freeze for 3 hours, and whisk it with a fork until smooth every hour, then return to the freezer for a few hours or until firm. Remove 15 minutes before serving
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