Mangoculfi with pistachios

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3.8 4
Sounds fun, tastes great: Kulfi is the Indians' favourite ice cream and tastes not only with mango, but depending on the season also with rhubarb, berries and co.
COOK TIME
30 mins
TOTAL TIME
240 mins

Ingredients

Servings: 8
  • 80 ml Milk
  • 3 Saffron threads (tins)
  • 2 ripe mangos (รก approx. 400 g)
  • 1 tin(s) (400 g each) sweetened condensed milk
  • 400 g Whipped cream
  • 75 g Icing sugar
  • 60 g salted roasted pistachios

Directions

  1. 1

    Warm the milk in a small pot. Add saffron threads. Remove the pot from the stove and let it cool down.

  2. 2

    Meanwhile, peel the mangos, cut the flesh from the stone, dice roughly and puree finely in a tall mixing bowl with a hand blender. Mix mango puree, condensed milk and saffron milk in a bowl. Whip the cream until stiff, allowing the icing sugar to trickle in. Fold the cream into the mango-milk mixture with a whisk.

  3. 3

    Pour the mango cream into eight freezable glasses (each containing approx. 125 ml) or into a metal bowl. Cover the cream in the glasses for approx. 3 hours and freeze in the metal bowl for a little longer if necessary.

  4. 4

    Remove the pistachio kernels from the shells and chop them coarsely. Let ice cream thaw slightly at room temperature for 5-10 minutes before serving. Use an ice-ball shaper to cut out balls from the ice in the metal bowl. Sprinkle ice cream with chopped pistachio kernels.

  5. 5

    If no ripe mangos are available, simply take 2 cans of 425 ml each. Drain the fruits well and puree them. As the canned fruits are sugared, 50 g icing sugar is sufficient.

  6. 6

    In spring, steam 450 g finely chopped rhubarb with 2 tbsp. sugar until soft and puree finely. Flavour milk with ginger.

  7. 7

    In summer a berry culfi from vanilla milk and 450 g pureed strawberries or raspberries (if desired, pass through a sieve).

  8. 8

    In autumn the Kulfi is made with 450 g of peeled and pureed ripe pears. Season the milk with cinnamon.

  9. 9

    A winter kulfi can be prepared with 450 g peeled, pureed persimmon, Sharon or Persimon. Leave organic lemon peel to stand in the milk.

Nutrition Facts

KCAL
470 kcal
CARBS
53 g
FATS
24 g
PROTEINS
8 g