Mango Kulfi is an easy non churn ice cream made with heavy cream and Mango puree. Traditionally a Kulfi is made with full fat milk and is stirred and stirred till it reduces down and achieves a thick consistency. In this shortcut recipe, Im using canned, evaporated condensed milk together with whipping cream and mango puree to achieve the same taste without the long process.
|Whipped cream||200 Milliliter|
|Mango puree||200 Milliliter|
|Evaporated milk||200 Milliliter|
|Condensed milk||200 Milliliter|
|Garnishes||1/2 Cup (8 tbs) (Pistachios and saffron strands)|
1.For best results ensure that everything is fridge cold.
2.Whip the cream and when it’s nice and thick, drizzle in the puree.
3.Remove and store in the fridge.
4.Whip the Evaporated & Condensed milk together and slowly fold in the mixed whip cream and mango.
5.Using a pouring jug, slowly pour the mixture into the Kulfi or popsicle molds.
6.Cover each mold with a piece of foil.
7.Freeze for an hour till semi set, remove and stick popsicle sticks through the foil.
8.The foil and the semi set ice cream will help the sticks stay straight.
9.Return to the freezer and freeze for another few hours.
10.To unmold, just dip the outside in warm water and release.