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.
- 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.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.