Kulfi and Mango isn’t the most cool combination for summers.
Ice-creams have been my favorite since my childhood to an extend that I did fancy to get married to an ice-cream vendor. Stop smiling for I was beyond materialistic world then. However as I grew and understood that life is more to offer than just ice-creams , I realized that ice-cream still topped my list.
Summer vacations were eagerly waited as my mom would prepare homemade kulfis every week for us and I for all reason use to have maximum of the helpings. Not that I was ill mannered but everyone in my family acknowledged my love for Kulfi. Infact I did top it up with cut mangoes also at times to enjoy both the flavors together. Now I wondered why my mom never tried making Mango Kulfi but my love for the same made me come across this interesting recipe of Mango Kulfi and I thought to give it a try.
Offcourse I did little bit of twist as per my convenience and to add my personal touch to the recipe but the outcome was worthy of all the efforts.
- Milk: ½ liters
- Condensed milk: 4 tbsp
- Mango pulp: 1 ½ cups
- Pistachios: 10 fine sliced
- Rose Syrup: 2 tbsp
- Kesar : 2 strands
- Almonds: 4 sliced
- Boil milk in a wok and reduce it to half
- Add condensed milk and mix it till its thick enough. Thicker the milk tastier it would be and lesser are chances of any crystals in the Kulfi.
- Now let the milk cool down and once it’s just warm add mango pulp. Mangos used here should be full ripe and pulp should be sweet enough otherwise Mangos would lose their flavor when mixed with thick milk and frozen
- Mix Kesar in warm milk and add along with Pistachios.
- Now let the mixture come down to room temperature and then fills it in Kulfi molds
- Add couple of drops of rose syrup once the molds are full and it will penetrate down the whole Kulfi.
- Freeze it overnight and then serve it with pistachios and almonds.