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Mango and pistachio kulfi with golden snaps recipe

24 ratings

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
Vegetarian

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

Each serving contains

Energy
2320kj
555kcal 28%
Fat
33g 47%
Saturates
16g 79%
Sugars
53g 59%
Salt
0.3g 5%

of the reference intake
Carbohydrate 54.9g Protein 11.7g Fibre 4.2g

Method

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.