With Indian mangoes flooding the market this time of year, I can’t help but whip up a batch of mango kulfi ever so often.
I get my 5 years old to do his bit by blending, stirring and tasting. He absolutely loves playing chef and then patiently sits in front of the freezer door asking, “Mummy, are they ready yet?”
Give this recipe a go by yourself or with your children. It’s a fun, yummy way to brighten up your day with a splash of mango-yellow on a hot summer day.
- 2 large cups of freshly chopped mango pieces (preferably Indian mangoes) or 500 ml pureed mango (available in local supermarkets)
- 250 ml full-fat greek yoghurt
- 250 ml cream
- 1 teaspoon cardamom powder
- 2 tablespoons rose water
- A generous pinch of saffron strands
- 4-5 tablespoons sugar (optional, depending on the sweetness of the mangoes)
- Crushed pistachio (available in the baking section of most local supermarkets)
- Peel, chop and blend the fresh mangoes with sugar, cardamom powder, saffron strands and rose water until smooth.
- Now gently mix in the cream and greek yoghurt. Stir well, taste and adjust the sweetness and flavour.
- Pour the mixture into popsicle moulds.
- Freeze until solid.
- Serve with a sprinkle of crushed pistachio nuts. I like to put the crushed nuts on a plate and roll the kulfis around in them for an even coat.
- This recipe makes 8-12 popsicles depending on the size of the moulds.
Photo and recipe by Maria de Conceicao
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