Summers are here and so is the king of fruits – mango. With the rising temperature, the need to indulge in frozen dessert also rises. Kulfis and icecreams are the most loved summer favourites. With mangoes in season and with the soaring temperature, a must-have mango dish is mango kulfi. With minimum ingredients, you can make mango kulfi easily at home without any artificial additives. Here’s the recipe:
1 litre full cream milk (doodh)
2 to 3 tbsp sugar (cheeni)
1 cup of mango puree (aam ras)
3 to 4 tsp Almond and pistachio slivers for garnishing (badam and pista)
- Heat a wide, thick bottomed pan.
- Add milk to it.
- Bring the milk to a boil.
- Keep stirring the milk till the milk thickens.
- Keep alternating between high and low flame.
- The milk should reduce to half of its quantity.
- Now, add sugar.
- Keep stirring till the sugar dissolves.
- The milk will further reduce in quantity.
- When the milk has almost reduced to 1/3rd of its quantity, turn off the heat.
- This will take around 40 to 50 minutes.
- Allow the milk to cool completely.
- Now, add mango puree to the milk.
- Mix till the mango puree blends well with milk.
- Now, pour this into small earthen pots.
- Add ½ a tsp of almond and pistachio slivers into each pot.
- Cover the pots with aluminium foil.
- Deep freeze these pots for 7 to 8 hours or overnight.
- After 8 hours, the kulfi would have set perfectly.
- Mango Kulfi can be now served.
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If you are looking for more mango recipes, do have a look at the following recipes. Click on the name of the dish to read the recipe.