Mango Kulfi

Recipe Ingredients:

375 gm evoporated milk

300 ml cream

25 gm almond meal/grounded almonds

140 gm sugar

450 gm mango puree

1 tbsp freshly ground cardamom seeds

25 gm chopped unsalted pistachio nuts,to decorate

How to Prepare:

Pour the evaporated milk and cream into a heavy-base saucepan and stir to mix. Put over a medium heat.Mix the almond meal and sugar together,then add to the milk mixture. Cook stirring, for 6-8 minutes,untill the mixture thickens slightly.

Remove from the heat and leave the mixture cool completely, stirring from time to time to prevent a skin forming. When completely cold, stir in the mango puree and ground cardamom.

Meanwhile, preheat a small saucepan over a medium heat, add the pistachio nuts and toast for 2-3 minutes. Leave to cool, then lightly crush. Store in an airtight container untill required.

Pour the kulfi mixture in moulds of your choice and freeze for 5-6 hours. Transfer the kulfi to the refrigerator for 40 minutes, then invert to serving dishes. Serve sprinkled with the chopped pistachio nuts to decorate.