Mango and lime kulfi recipe
An Indian-inspired dessert that's great for cooling off after a barbecue feast. Inspired by traditional Indian kulfiwallahs, and made only using five ingredients, these simple pops are a no-brainer this summer.
See method- Makes 8 ice lollies
- Takes 20 mins plus freezing
- 274 calories / serving
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 1 ripe mango, peeled
- 1 lime, zested, ½ juiced
- 150ml milk
- 150ml Creamfields double cream
- 397g can sweetened condensed milk
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Shop ingredientsEach serving contains
- Energy
- 1145kJ 274.0kcal
- Fat
- 14g
- Saturates
- 9g
- Salt
- 0.1g
- Sugars
- 32g
of the Reference intake
Carbohydrate 31.7gProtein 4.5gFibre 0.0g
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- Grate one ‘cheek’ of the mango (the wide, fleshy bit that lies on one side of the stone), using a piece of kitchen paper to help hold it firmly if needed. Stop when you get to the stone, then use a knife to cut away the rest of the flesh from the stone and chop into chunks. Put the mango chunks, lime zest and juice, and milk in a blender; blitz to a smooth purée.
- Put the cream and condensed milk in a bowl and whisk briefly to combine. Stir in the mango purée and the grated mango. Divide between 8 x 125ml ice lolly moulds, then freeze for at least 6 hrs, or overnight. To serve, dip each mould briefly in hot water to release.
- See more Summer recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
