Gosh, It seriously has been a long time since I have written a blog post and yes I keep posting loads and loads of various foodie pictures but this is seriously special. I’m sure I speak on behalf of many when I say when you get Alphonso Mangoes we go crazy right? We are very lucky as both my mum’s keep sending us mangoes, I love eating them as they are, sprinkled with salt and chilli, in desserts or in Kulfi.
This week has been an ice cream kind of week for me, perhaps it’s the warm weather we have been lucky to have or purely just what I have been craving…. Making a no churn ice cream is really quick and simple yet tastes absolutely delicious.
Last night I made my fresh Alphonso mango kulfi and since posting the picture I’ve had many of you?request the recipe so here goes.
Preparation time: 15-20 minutes
Freezing time: over night
Makes- 4-6 Kulfi cups
1 x 397 can condensemilk
130ml Double cream (cold)
150g Fresh Alphonso mango pulp
Fresh Alphonso mango chopped into small chunks
4-5 Saffron and Spices drops- Holylamaspice drops? or use less than a quarter tsp of nutmeg, cardamom and saffron
- In a bowl add the condense milk and half of the cream.Using a hand held mixer, beat this mixture, pour in the remainder of the cream, mango pulp and spices and beat again for a minute.
- Stir in chopped mango and pour into plastic drinking cups or paper cups.
- Cover with foil and freeze overnight.
- To serve, cut the plastic cups and peel. Serve kulfi in a bowl garnished with chopped almonds and saffron.
Ps; If you do make this please share your pictures on my facebook page Chinskitchen