Each year the Indian summer brings back fond memories of my vacations spent in my native place Goa. It especially reminds me of the abundance of fruits in the Konkan and other coastal regions which one can relish and enjoy. The king of fruits “Mango” tops the list. There are umpteen varieties of mangoes but the ‘Alphonso’ rules!
It is really wonderful to enjoy the natural mango just sliced but do you remember the times when you would just allow the sweet juice of suckling mangoes to swirl on your tongue as you savor the natural goodness while your fingers squeeze the juice? While some of it trickles down into your fingers and hands, you revel in this sweet indulgence with your mouth smudged with the golden yellow nectar.
Nevertheless, one definitely would like to enjoy mangoes in other ways too. So to beat the heat, Mango Kulfi is one dessert which is always welcome. Always remember to use pulpy mangoes and to get the deep yellow gorgeous color try and shop for good quality mangoes (Alphonso) is the best for this.
Another option in the absence of Alphonso is Dasseri or any mango which is pulpy, has good flavor and color. We are fond of Dasseri and I do use it to make kulfi and ice cream. Store bought mango pulp may sometimes lack in quality but you can extract pulp and freeze and use. Everyone knows fresh fruit pulp is always the best but in case you don’t have it then you may opt otherwise.
Mango Kulfi is simple, quick, easy and absolutely delish! Like all kulfis it does not need churning and you will get the creamy texture and beautiful golden color with the mangolicious flavor which will keep you wanting for more! One of my family favorites which is always in demand! Enjoy… 😀
- 500 ml. Pure Creamy Milk (I used Chitale’s)
- 4 tbsp. Corn flour + 4 tbsp. Milk
- 50 gms. Khoya (crumbled at room temperature)
- 1 cup fresh Mango Pulp or to taste (I used Alphonso)
- 50 gms. Sugar or to taste
- Crushed mixed dry fruits – for garnishing (almonds, pistachios,raisins)
- A few strands – Saffron (optional)
In a sufficiently deep, wide and thick bottomed pan, bring milk to a boil.
Reduce heat; add khoya and sugar.
Cook stirring constantly until the milk thickens.
Add the prepared corn flour paste; stir well to thicken the mixture without lumps.
Cool the mixture completely.
Blitz the cooled rabdi/basundi/custard along with the mango pulp in a blender to a smooth mixture.
Freeze in kulfi moulds or as desired for 8-12 hours or overnight.
To serve, dip each mould briefly in normal water.
Unmould the mango kulfi with ease on to individual plates with the help of a butter knife.
Serve immediately garnished with dry fruits and saffron (if using).
Top with some reserved basundi/rabdi if you like.
Enjoy your cool treat! 😀