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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
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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.
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.
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