Mango And Pistachio Kulfi – a delicious recipe with milk, sugar, pistachios, pods, double cream, Fresh Ripe Mangoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat the evaporated milk and sugar in a pan. Stir continuously on a high heat, making sure the mixture does not burn, for 10 minutes. Set aside.
2
Put the pistachios into a food processor and blitz until the pistachios are finely chopped. Get the seeds out of the cardamom pods and crush them in a mortar and pestle into a powder.
3
Stir the pistachios, cardamom and double cream into the evaporated milk mixture. With cling film, line a non stick loaf tin, and pour in the Kulfi mixture. Put in the freezer for a minimum of 5 hours. Remove from the freezer, pull the Kulfi out of the mould, peel off the cling-film and serve with the chopped fresh mango and extra pistachios.
146
kcal
Calories
6
g
Fat
20
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 400g tin evaporated milk, 2 tablespoons sugar, 15g hulled unsalted pistachios, 4 Cardamom pods, and more.
Yes, Mango And Pistachio Kulfi falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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