Kulfi à la mangue

Blend the mango

Set aside 2 tablespoons of the mango flesh in a small bowl to use later for serving. Put the rest of the mango in a blender and blend for about 30 seconds until completely smooth.

• 400 g mango flesh

✅ C'est prêt quand : the mango purée is completely smooth with no lumps

Mix the base

Add the condensed milk, cream, evaporated milk, cardamom and the saffron with its soaking milk to the blender. Blend for about 30 seconds until smooth and slightly thick.

• 390 g mango purée from step 1
• 1 can (397 g) condensed milk
• 250 ml cream
• 100 ml evaporated milk
• ½ tsp ground cardamom
• 1 pinch saffron with its milk

✅ C'est prêt quand : the mixture is smooth and coats the back of a spoon

Fill the moulds

Pour the mango-cream base into kulfi moulds, ice-lolly moulds or small paper cups, leaving a little space at the top. Sprinkle 1 tablespoon of the pistachios over the tops, keeping the rest aside for serving.

• full batch mango-cream base from step 2
• 1 tbsp chopped pistachios

✅ C'est prêt quand : moulds are filled almost to the top

Freeze

Cover the moulds. If using paper cups, insert sticks once half-frozen, after about 2 hours, then return to the freezer. Freeze for at least 8 hours in total, or overnight, until completely solid.

✅ C'est prêt quand : the kulfi is fully frozen and firm to the touch

Unmould and serve

Dip the moulds in warm water for a few seconds to loosen them, then slide the kulfi out. Serve immediately, topped with the reserved mango and pistachios.

• a few tbsp warm water
• 2 tbsp reserved mango
• 1 tbsp reserved pistachios