I thought this dessert with Mango is perfect to end Summer with (I used canned mango puree, so this can be made anytime of the year). I made this delicious & decadent dessert for my family who visited us recently. Recipe is extremely easy to make, but the end result is beyond words, super creamy & rich and the kulfi just melts in your mouth. Recipe is a combination of 2 recipes – Manjulaji’s Pistachio kulfi & Mansi’s Mango Kulfi.
Servings: 1012 pops
- 2 cups Heavy cream
- 2 cups milk Whole
- 1 cup Mango puree – (I used Kesar brand’s Alphonso mango puree)
- ½ - ¾ cups Sugar – (depending on the sweetness of the mango puree)
- 1 White bread – slice, cut into small pieces (I used whole wheat white bread and it worked out just fine)
- 1 tsp Corn starch
- , 2 big pinch Saffron milk – mixed in tbsps of warm
- 1 tsp cardamom Ground (Elaichi)
- Blend the bread with cornstarch and ½ cup of milk and set aside.
- In a wide heavy bottom pan (non-stick is preferable), bring heavy cream and the remaining milk to a boil; make sure that you are stirring the milk frequently to avoid burning or scorching. Simmer on medium-high flame until the milk thickens from 3½ cups to about 2½ cups.
- Lower the flame to medium and slowly stir in the corn starch-bread mixture. Cook for 3-4 minutes, stirring frequently. According to Manjulaji this step prevents the formation of icicles in kulfi.
- Next add sugar and mango puree. Let the mixture come to a slow simmer and cook for couple more minutes. Add elaichi & saffron; remove from heat and let cool completely.
- Pour into kulfi molds or into a glass dish. Freeze until set about 4 -6 hours or overnight.
- When using a glass dish to freeze, make sure you cover it with a plastic wrap touching the kulfi to ovoid icicle formation on the surface.
To remove, simple place the molds/ glass dish in hot water for a minute and once the kulfi is out enjoy immediately.
Portion control for the little ones 😉For everyone in the U.S. enjoy your Labor Day weekend..