Rosewater Pistachio Kulfi With Griddled Mangoes Recipes

ROSEWATER & PISTACHIO KULFI WITH GRIDDLED MANGOES

Rosewater & pistachio kulfi with griddled mangoes image

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.

Provided by Sara Buenfeld

Time 15m

Number Of Ingredients 5

Ingredients

450g tin condensed milk
2 tbsp rosewater
50g very finely chopped pistachio , plus roughly chopped pistachios to serve
284ml tub double cream
3 small, ripe mangoes

Steps:

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).

Nutrition Facts : Calories 601 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 59 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

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