Rosewater & Pistachio Kulfi With Griddled Mangoes
This creamy and indulgent mango kulfi is a delightful summer treat that blends the rich flavors of condensed milk and rosewater with the crunch of chopped pistachios. Topped with grilled mango halves, this dessert is a refreshing and exotic twist on traditional ice cream.
— Constant Cookbook
Ingredients
- 450g tin condensed milk
- 2 tbsp rosewater
- 50g very finely chopped pistachios , plus roughly chopped pistachios to serve
- 284ml tub double cream
- 3 small, ripe mangoes
Instructions
- Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
- Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
- To serve: Slice each mango on either side of the stone to make 6 halves, but don’t peel. Score a criss-cross into the flesh, but don’t slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).
Prep Time
PT15M
Nutrition
- Calories: 601 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 20 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 59 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.3 milligram of sodium
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