Mango Kulfi

Mango season is here to celebrate and you can find them in almost every fruit hawkers and wet market or even shopping complex. The sight of beautiful golden yellow fruit with amazing sweet scent of ripe mangoes is something irresistible. Furthermore, summer are in the peak which will make you drooling for something freezing cold to soothe the dry throat. What can be the best other than the sound of mango kulfi.

I love the wonderful fruity smell of mangoes. Always use the best variety of fresh mango for the best end result. Do not compromise on that. I used Alphonsa mangoes if you can't get them in your area, any good variety of mangoes will do.  I used almond milk in the recipe for its richness and nutty flavor but you can substitute them with fresh milk too. The almond paste enhance the almond flavor of the kulfi. The almond slivers gives a nice crunch to the creamy cold dessert. A perfect summer dessert.

Ingredients

2 1/2 cups almond milk
2 1/2 cups mango puree
3 tbsp almond paste
5 green cardamom, crushed
8-10 saffron strands
1/2 cup granulated white sugar
2 tbsp corn flour (dissolved in 3 tbsp milk)
2 tbsp almond slivers


Methods

In a pan, combined almond milk and saffron. On a low flame, heat the almond milk. Do not boil the milk.

Add sugar and stir till sugar completely dissolved.

Add the crushed cardamom and dissolved rice flour. Stir constantly to avoid lumps.

Stir till the mixture thickens. Remove from heat.

Add the almond paste and stir well. Keep aside to cool.

Add the mango puree and stir to combined.

Pour the mixture into kulfi moulds and freeze for 6-8 hours or till set.

Unmould the kulfi and serve with almond slivers