I haven’t met anyone that doesn’t love Mangoes. In India Mango season is celebrated and the abundance of the fruit is everywhere in every form – Mango desserts, custards, lassies and of course Kulfis – India’s answer to the perfect un churned ice-cream.
This may have originated in India but has gained popularity all over the world. I’ve made this recipe many many times investing in Kulfi moulds to a large batch in advance for a party and then simply throw it into a bag to serve later. If you don’t have a Kulfi mould, have no fear, this also works set in a popsicle mould, a cake pan or even tupperware. This is my shortcut version, I’m using whipped cream to get that creamy consistency and there is no cooking involved as well. You need to make sure that your equipment and ingredients are chilled so you don’t drop the temperature of the ice-cream.
- 200 ml whipping cream
- 200 ml Canned Mango puree
- 1/4 cup sugar
- 370 ml can Evaporated milk
- In a chilled mixing bowl, whisk the cream till thick and fluffy and add the mango puree at intervals
- Add the sugar to taste
- Remove and scrape into another chilled bowl and refrigerate
- In the same mixing bowl, whisk the Evaporated milk
- Fold the cream into the Evaporated milk
- Pour into moulds and cover with a square of foil with a slit in it
- Freeze for a half hour till semi set
- Remove and add the sticks through the slits
- Freeze for a few more hours or overnight till fully frozen
- Remove from mould and serve