Mango Kulfi Recipe

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1½ cups mango ((use sweet mango) (1 medium))

½ tin sweetened condensed milk ((milkmaid, ½ of 397g tin, 7 oz))

1 cup whipping cream ((chilled or homemade malai, refer notes))

¼ teaspoon cardamom powder

1 Pinch kesar ((saffron) (optional, for color))

2 tablespoons pistachios ((Chopped fine))

Soak kesar or saffron in 2 tbsp hot water. This is optional.
Wash and peel mango. Chop them to cubes and add to a blender jar.
Add chilled cream, saffron, condensed milk and cardamom powder to the jar.
Blend on a medium speed until smooth. Stir in the chopped pistachios, reserving some for garnish.
Transfer to kulfi moulds or steel cups or Popsicle moulds.
Cover and freeze them overnight or until set.
Rub the moulds in between your palms or dip them in a bowl of water. You can also keep them under running water.
Gently loosen and remove mango kulfi. Garnish with crushed pista. Serve immediately.