Mango kulfi

The Indian dessert kulfi is an ideal recipe to try if you don’t own an ice-cream maker – it’s usually made in a mould so it doesn’t require churning like regular ice-cream does.

Serves 6 – 8

Ingredients

5 litres whole milk
1kg sugar
1kg fresh Alfonso mango flesh, blended to a pulp
200ml whipping cream

Method

    Reduce the milk in a pan over a low heat for 2 hours until thickened and then add the sugar.
    Leave to cool before adding the mango pulp and mixing well. Then mix in the whipping cream and transfer to the freezer for half an hour.
    Mix the frozen mixture well before transferring to a kulfi mould and placing back into the freezer for at least 6 hours or overnight - it should be quite firm.
    Serve with fresh Alfonso mangoes.

Recipe courtesy of  Karam Sethi, head chef at Trishna London.