Mango and Pistachio Kulfi

By Chef_Mel
May 8, 2012
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Author Notes: This is a delicious Indian ice cream dessert, that really combines the delicious sweet flavours of mango with the rice earthy flavour of pistachio nuts. Chef_Mel

Serves: 4

  • 400g tin evaporated milk
  • 2 tablespoons sugar
  • 15g hulled unsalted pistachios
  • 4 Cardamom pods
  • 2 tablespoons double cream
  • 2 Fresh Ripe Mangoes, peeled and sliced
  1. Heat the evaporated milk and sugar in a pan. Stir continuously on a high heat, making sure the mixture does not burn, for 10 minutes. Set aside.
  2. Put the pistachios into a food processor and blitz until the pistachios are finely chopped. Get the seeds out of the cardamom pods and crush them in a mortar and pestle into a powder.
  3. Stir the pistachios, cardamom and double cream into the evaporated milk mixture. With cling film, line a non stick loaf tin, and pour in the Kulfi mixture. Put in the freezer for a minimum of 5 hours. Remove from the freezer, pull the Kulfi out of the mould, peel off the cling-film and serve with the chopped fresh mango and extra pistachios.

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