Mango Kulfi is an Indian frozen dessert which is a bit more dense and less creamier than an ice cream. Addition of cardamom and fresh mango pulp makes it a must have dessert during the mango season or summer.
Mix the milk, milk powder, condensed milk and sugar in a deep pan. Place the pan over medium heat and bring it to a boil. Stir the mixture occasionally so that it does not burn at the bottom.
Lower the heat and let the milk mixture simmer for 10 to 15 minutes. It should become thick like custard consistency. Remember to stir it occasionally.
Let the mixture cool down completely.
Whip the cream till it is fluffy.
Add the mango pulp, whipped cream and the flavouring to the cold mixture.
Mix well and pour it into kulfi moulds.
Freeze for 4-6 hours till the kulfi sets.
To serve, run the kulfi mould under tap water for a few seconds. Run the knife around the edges and the kulfi comes out easily. Slice it and add the topping of your choice.
If the mango is really sweet then reduce the amount of sugar.
I prefer using a non stick pan for preparing kulfi mixtures.
If you don't have kulfi moulds, freeze the mixture in small plastic cups, in small clay pots or ice lolly moulds.If using small plastic or paper cups, cover the top with foil and put a rubber band around it to avoid any crystals from forming on top. You can serve the kulfi in the containers itself.
Use other fresh fruit pulps instead of mango e.g. custard apple, chikoos, strawberries, pineapple etc.
Add flavourings of your choice. Ginger and mango is a good combination.