Mango Kulfi (ice cream)

11:30 am on 20 December 2010

Traditionally this ice-cream is not churned so it has a slightly icy texture which I rather like. However if you wish, and have an ice cream churn, then by all means use it for a smoother finish.   The mango pulp can be made from very ripe fresh mangoes or tinned fruit but you will get a better flavour with fresh. Lots of other fruit pulps work well too – try peach, apricot, plum or cherry.


  • 2½ cups milk
  • ½ cup sweetened condensed milk
  • ¼ cup sugar
  • 1 cup mango pulp


Combine the milk, condensed milk and sugar in a non-stick pan and mix well. Bring this mixture to the boil and then simmer for 10 minutes until it thickens. Cool completely then add the mango pulp and mix well to combine.

Pour into individual moulds or a freezer-safe container and freeze. Remove and turn out of the moulds or scoop out into bowls. For a festive finish, scatter with raspberries and pomegranate seeds and decorate with a little silver leaf or tiny silver balls.

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