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1
Preparing the mango:
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2
Cut the wedge on top of the mango, and using a slim knife, slowly carve out the seed and pull it out. The inner fruit flesh has to be as intact as possible
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3
Using a spatula (or the back of a spoon), smoothen the inner walls of the now seedless mango
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4
Place it in a cup (standing position), cover with saran wrap and keep in freezer to harden
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5
Phirni:
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6
Blitz the lychees and strain
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7
Heat milk in a pan and add lychee juice and stir to mix well
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8
Add the coconut cream after a minute
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9
Allow the liquid to start simmering and then add the ground rice
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10
Mix continuously, ensuring that the rice is evenly dispersed. Ensure that the flame is on low, since after adding the rice, the solution will thicken very quickly
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11
Add sugar and cardamom powder and mix well
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12
Add little milk if the mixture is too thick
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13
Taste and adjust flavours as required
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14
Turn off the heat once the phirni is considerably thickened (it needs to resemble a thick paste texture)
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15
To serve:
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16
Once the phirni reaches room temperature, transfer it into a piping bag and fill the mango to the brim
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17
Cover the mango with a saran wrap again (ensure that the tip of the mango does not touch the wrap) and keep it in the freezer to set (about 15-30 minutes)
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18
Remove the mango before serving
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19
Slice the mango into thick, uniform slices and gently peel the outer skin
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20
Ensure that you work quickly, since the heat will cause the phirni to melt very quickly
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21
Serve with fresh lychees
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22
Enjoy !
