Alphonso Mango Kulfi
This Alphonso Mango Kulfi combines our Ratnagiri Alphonso Aam Ras with reduced whole milk, sweetened condensed milk and cream for a dense, creamy frozen dessert. Cardamom and pistachios add gentle warmth and nuttiness while the mango remains the main flavour.
Ingredients:
- 300g Aazol’s Ratnagiri Alphonso Aam Ras: Pure Unsweetened Mango Pulp, chilled
- 600g whole milk
- 150g sweetened condensed milk
- 100g heavy whipping cream
- 15g unsalted pistachios, finely chopped and divided
- 1g ground cardamom (about 1/2 teaspoon)
- Optional garnish: 40g fresh mango cubes, as pictured
Instructions:
1. Pour the whole milk into a heavy-bottomed saucepan. Bring it just to a boil over medium heat, stirring often so it does not catch.
2. Lower the heat and simmer for 20–25 minutes, stirring and scraping the sides every 2–3 minutes, until the milk has reduced by about 40% and lightly coats the back of a spoon.
3. Stir in the sweetened condensed milk and cook over low heat for 3–4 minutes. Remove from the heat and cool for about 1 hour, or until completely cool.
4. Whisk in the heavy cream and ground cardamom. Add Aazol’s Ratnagiri Alphonso Aam Ras in two or three additions and whisk until smooth and evenly coloured. Stir in 10g of the chopped pistachios.
5. Divide the mixture evenly between eight kulfi moulds, leaving about 5mm at the top. Insert the sticks and freeze the moulds upright.
6. Freeze for at least 8 hours or overnight until the kulfi is firm through the centre.
7. To unmould, dip the outside of each mould in lukewarm water for 5–10 seconds and pull the kulfi out gently. Finish with the remaining 5g pistachios and the optional fresh mango cubes if desired. Serve immediately.
Enjoy this creamy Alphonso Mango Kulfi with its rich mango flavour and gentle pistachio crunch!
