I know I'm late to post a mango recipe as this king of fruits is going to disappear from the shelves pretty soon now that the rains have finally descended on us. I actually had made this Mango Kulfi a few weeks back but since my laptop had ditched me, I couldn't post it. But hey, haven't you heard? Better late than never.
Sometimes, I really get confused about which one I like more, Malai Kulfi or this Mango Kulfi, it tastes so gooooood. Kulfi is may favorite Indian dessert and to combine the wonderful, sweet and delicious flesh of Alphonso mangoes with Kulfi...what can be better?
Though I've used fresh Alphonso mangoes for this recipe, you can use frozen or even canned mangoes. It should be fine, I'm yet to try with these options though.
Note: If you do not have kulfi moulds, use lolly moulds without the tops or even disposable plastic cups.
Source: Tarla Dalal's Ice creams and Frozen Desserts
Makes 6 Mango Kulfis
500 ml whole or semi skimmed milk
1/4 cup milk powder
1/2 cup condensed milk
1/4 cup granulated sugar
1 cup Alphonspo mango pulp
Combine all the ingredients except the mango pulp in a thick bottom pan and mix well.
Keep the pan on a medium to high flame and bring to a boil. Reduce the flame to low and simmer for about 15 to 20 mins or till it thickens to a milkshake consistency. Cool completely.
Add the mango pulp and mix. Pulse the mixture a couple of times in a food processor or a mixer grinder till it becomes smooth and even textured.
Pour the mixture in kulfi molds and freeze for at least 6 hours or preferably overnight.
Unmould the kulfi and enjoy!
Happy Ice creaming!!!