Rosewater & pistachio kulfi with griddled mangoes
Ingredients
- Step 1 450g tin condensed milk
- Step 2 2 tbsp rosewater
- Step 3 50g very finely chopped pistachio , plus roughly chopped pistachios to serve
- Step 4 284ml tub double cream
- Step 5 3 small, ripe mangoes
Calories: 601
Carbohydrate: 60 g
Protein: 10 g
Fat: 38 g
Cook time: 15 minutes
Prep time: minutes
Total time: 15 minutes
Servings: 6
TAGS
Dessert
Dinner
Treat
Indian
Condensed milk
Dessert
Double cream
Frozen
Ice cream
Make Ahead
mango
mango
pistachio
pistachio
Rosewater
Sara Buenfeld
Directions
- Step 1 Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
- Step 2 Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
- Step 3 To serve: Slice each mango on either side of the stone to make 6 halves, but don't peel. Score a criss-cross into the flesh, but don't slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).