Mango Kulfi 2 ways (easy recipe for Indian ice-cream)

It's getting warmer and warmer in this part of the world and I just can't be bothered to use the oven now, I prefer to make no-bake desserts to beat the heat, and what's better than my mother's easy recipe for mango kulfi? Kulfi is the traditional Indian ice-cream, it is very rich and dense because it's traditionally made from fresh milk that is boiled down until it's thick and creamy, unlike the Western airy and fluffy ice-cream. Traditionally, this process may take hours, as the milk is boiled on low heat to prevent burning and constant stirring is needed. But my mom makes an easier and quicker version that doesn't require any heating at all. It's a perfect summer treat, kulfi won't melt as quickly as regular ice-cream, so it's ideal to make into ice-pops.

Click here to watch the video recipe on my YouTube channel!

I will be showing you 2 different ways to serve it, choose the one your prefer or make both! They're both so simple and hassle free, you can ask your little helpers to give you a hand!



Ingredients:

- 2 medium sized mangoes (diced)
- 2 slices of white sliced bread
- 200 ml heavy cream
- 250 ml sweetened condensed milk
- 300 ml evaporated milk

Procedure:

1. Add bread and mango dices in a blender and blend on high speed.
2. Add heavy cream, sweetened condensed milk and evaporated milk and blend on high again until you get a thick and creamy consistency.
3. Put the mixture into your desired molds and freeze overnight.
4. Enjoy as ice cream pops or serve in a bowl by cutting into pieces, garnished with crushed almonds or pistachios, and a dash of any syrup of your choice (or condensed milk).

It may seem strange to add sliced bread to an ice-cream mix, but trust me, it's just what makes the mixture thick and with the right texture without the hours of boiling and simmering. You can also adjust the sweetness by adding more or less sweetened condensed milk. Just give it a quick taste before popping it in the freezer!

Traditional kulfi molds are cone-shaped, you may sometimes find traditional kulfi served as dessert at Indian restaurants. In India it's often found as a refreshing summer street snack, served in pieces in a bowl with rose-syrup and chopped dry fruits and nuts.

As you can see I used ice-pop molds for the "freeze and pop" ice-lollies, and some silicone molds (which were the closest to the traditional cone-shape I could get) for the fancier, cut into pieces and garnished version.

The beauty of this recipe is that you can add any fruit of your choice, or try more traditional flavours, such as pistachio and saffron. As I always say, have fun and experiment!