By Vidushi Singh
Mango Kulfi's delicious and velvety taste will help you beat the summer heat. A delicious combination of ripe mango pulp, condensed milk and heavy cream.
2 cups ripe mango pulp 1 cup condensed milk 1 cup heavy cream 1/2 cup milk 1/4 cup chopped pistachios or almonds 1/4 tsp cardamom powder Saffron strands for garnish
In a blender combine the ripe mango pulp, condensed milk, heavy cream, milk, and cardamom powder. Blend until smooth
Now stir in the chopped pistachios or almonds into the mixture. Pour the mango mixture into kulfi molds.
Cover the molds and freeze for at least 6 hours or until firm. To serve, take a bowl of warm water.
Dil the bottom of each mold in warm water to loosen the kulfi. Garnish with saffron strands and enjoy!