Easy Mango Kulfi (Pakistani Ice Cream)
This Easy Mango Kulfi (Pakistani Ice Cream) is a delicious summer treat that comes together in 5 minutes with five simple ingredients.
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Ingredients
- 1 pint heavy whipping cream
- 1 can sweetened condensed milk (14 oz.) (see notes)
- 1 can mango pulp (30 oz.)
- 5 cardamom pods
- ½ cup chopped pistachios
Instructions
- Crush the cardamom in a mortar and pestle, remove the husk and throw it away, retaining the crushed seeds to add to your mixture later. (see notes)
- Break the pistachios into small pieces and set them aside. (see notes)
- Mix the heavy whipping cream, condensed milk and mango pulp, stirring till you have a uniform mixture with no streaks in it.
- Fold in the pistachios and cardamom till well mixed.
- Pour the Kulfi into your molds or rectangular metal tin. Cover tightly with foil to seal and place in the freezer overnight.
Notes
Condensed Milk - This gives the kulfi its density and adds sweetness. If, for some reason, you add unsweetened condensed milk, you will need to adjust the sugar.
Cardamom - If you don't have a mortar and pestle, remove the seeds from the pod and crush them in your grinder. I highly recommend using cardamom seeds as crushing them releases their essential oils, making for a more aromatic Kulfi.
Pistachios - I use a small nut grinder for this, but if you don't have one, put the nuts in a Ziploc bag and use a rolling pin to roughly crush the pieces. You don't want them to be too large. I like to use salted Pistachios as the salt helps enhance all the other flavors in the mixture.
Nutrition
Serving: 1personCalories: 408kcalCarbohydrates: 45gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 67mgSodium: 83mgPotassium: 266mgFiber: 1gSugar: 41gVitamin A: 2867IUVitamin C: 14mgCalcium: 162mgIron: 11mg
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