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Mango and pistachio kulfi lollies
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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.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per lolly (12) 1169kJ
This recipe was first published in June 2018.