Indian recipe for 6 people, takes only 20 mins; recipe has condensed milk, rosewater, pistachio, double cream and mango.
Rosewater & pistachio kulfi with griddled mangoes
Course: Indian
Servings
6
servings
Prep time
15 mins
Ingredients
- Mango: 3 small, ripe mangoes
- Double Cream: 284ml tub double cream
- Pistachio: 50g very finely chopped pistachio, plus roughly chopped pistachios to serve
- Rosewater: 2 tbsp rosewater
- Condensed Milk: 450g tin condensed milk
Directions
- 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.
- Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
- 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).
