Mango kulfi
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With origins in the Persian Empire and regional variations throughout Asia and the Middle East, the kulfi is something of an iconic dessert. A set, frozen cream dessert often flavoured with fruits, nuts or spices such as saffron, Peter Joseph's simple mango kulfi recipe uses condensed milk for sweetness and the vibrant flesh of the mango for a refreshing treat.
First published in 2016
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Ingredients
Metric
Imperial
Mango kulfi
- 225g of double cream
- 125g of mango purée
- 225g of condensed milk
- juice of half a lime
To serve
- 1 mango, peeled and diced
- 60g of mango purée
- 1 tbsp of pistachio nuts, finely chopped
- 2 tbsp of freshly grated coconut
SAVE RECIPE
Equipment
- Electric hand whisk
- 5cm round mould 12
Method
1
Place the double cream in a large bowl and whisk until it forms soft peaks. In separate bowl, mix the mango purée, condensed milk and lime juice together to form a smooth mixture
- 225g of double cream
- 125g of mango purée
- 225g of condensed milk
- juice of half a lime
2
Gently fold the whipped cream into the mango mixture, thoroughly combining the two but taking care not to knock too much air from the whipped cream
3
Divide the kulfi mixture between 12 small moulds or ramekins, each about 4.5–5cm in diameter, and place in the freezer for at least 2 hours to set
4
To serve, carefully remove the kulfis from their moulds and place 2 in the centre of each plate. Pipe or spoon a little extra mango purée across the plate, garnishing with freshly diced mango, pistachio nuts and a little freshly grated coconut
- 1 mango, peeled and diced
- 60g of mango purée
- 1 tbsp of pistachio nuts, finely chopped
- 2 tbsp of freshly grated coconut
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