Mango and pistachio kulfi with golden snaps recipe
For a truly decadent dessert, try this beautiful Indian-style ice cream, known as kulfi. Not only is it easy to make, but it's packed with sweet mango, pistachio and indulgent cream and tastes wonderfully delicious.
See method- Serves 6
- 20 mins to prepare and 10 mins to cook, plus freezing
- 555 calories / serving
Ingredients
- 2 mangoes, flesh roughly chopped
- 397g tin condensed milk
- pinch ground cardamom
- 150ml double cream
- 100g chopped pistachios, plus extra for serving
For the golden snaps (optional)
- 75g salted butter
- 75g soft brown sugar
- 75g golden syrup
- pinch ground cardamom powder
- 75g plain flour
- 1 tsp vanilla extract
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Shop ingredientsEach serving contains
- Energy
- 2320kJ 555.0kcal
- Fat
- 33g
- Saturates
- 16g
- Salt
- 0.3g
- Sugars
- 53g
of the Reference intake
Carbohydrate 54.9gProtein 11.7gFibre 4.2g
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- In a food processor or blender, whizz the mango flesh, condensed milk and cardamom, until smooth. In a large bowl, whip the cream to soft peaks. Fold through the mango mixture, then stir in the nuts. Pour into dariole moulds or ramekins and cover with clingfilm. Freeze for 4 hrs, or until set.
- If you’re making the golden snaps, preheat the oven to gas 4, 180°C, fan 160°C. In a medium pan, melt the butter, sugar, golden syrup and cardamom, until the sugar has dissolved. Stir in the flour and vanilla until smooth.
- Line 2 baking trays with nonstick baking paper. Divide the mixture between each and bake for 8 mins, or until golden. Remove from the oven and leave to cool, before breaking into shards.
- To serve, dip the moulds in hot water to loosen and turn out onto plates. Scatter with pistachios and serve each with a couple of golden snaps for scooping.
- See more Indian recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
