Kesar Mango Kulfi

I should have named this Mary’s Mango Ice cream. Yep, this recipe is from my friend Mary and has been her no fail recipe when it comes to potluck dinners. She says its a no fail, stress free dessert that can literally be put together in minutes. And it really is true, if you know to stir things together, you can make this dish.

Ingredients:

1 30 oz can kesar mango pulp(available in most Indian stores)

1 14 oz can sweetened condensed milk

1 8 oz tub frozen whipped topping(eg. cool whip)

1 tsp powdered cardamom seeds

1 tbsp chopped pistachios(for garnish)

Method:

Open the cans, add all the ingredients(except pistachios) into a bowl and whisk to combine. don’t stir too much or you will lose all the fluffiness that the whipped topping renders. Place this mixture in the freezer for up to 4 hours or longer, for it to set. Serve scooped to get a soft serve texture. If serving as a kulfi, pour this mixture into kulfi/popsicle moulds and freeze up to 4 hours. To un mould the kulfis dip the moulds in hot water for a couple of minutes. If you don’t have popsicle moulds, you can use steel tumblers and insert an ice cream stick into it when it is halfway set, at around 2 hours.

Sprinkle the unmoulded kulfis with chopped pistachios and serve.

Verdict: Smooth, creamy kulfis with a great cardamom mango flavor. Tasted awesome with the nuttiness from the pistachios. Eating it was so much easier than photographing it..:)

Sending this to ‘Cooking with Fruits’ event and ‘JFI – Re -runs: Mango’ event.