Rosewater & pistachio kulfi with griddled mangoes
Serves 6
Easy
Prep:
Plus freezing
Kulfi is usually made from milk that has been boiled for several hours. This sneaky version is made with condensed milk, so all the hard work has been done for you.
Skip to ingredients
- 450g tin condensed milk
- 2 tbsp rosewater
- 50g very finely chopped pistachioplus roughly chopped pistachios to serve
- 284ml tub double cream
- 3 small, ripe mangoes
Nutrition: per serving
- kcal601
- fat38g
- saturates20g
- carbs60g
- sugars59g
- fibre3g
- protein10g
- salt0.3glow
Method
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).
