Mango Kulfi Pops Mango Kulfi Pops

Food styling by Claire Stubbs | Prop styling by Madeleine Johari Image by: Jeff Coulson

Kulfi, also known as Indian ice cream, is sold in India by street vendors as ice pops, or scooped into bowls when served in restaurants. What better way to finish a spicy meal than with a cold, creamy treat studded with pistachios?

  • Prep time 10 minutes
  • Total time 3 hours & 15 minutes

Ingredients

  • 3 mangoes peeled and chopped
  • 1 can 2% evaporated milk
  • 2/3 cups sweetened condensed milk
  • 1 pinch ground cardamom (optional)
  • 1/3 cup shelled pistachio chopped

Method

In food processor or blender, purée mangoes until smooth. Add evaporated milk, condensed milk, and cardamom (if using); purée for 30 seconds. Stir in pistachios.

Pour into moulds; freeze until firm, about 3 hours. (Make-ahead: Freeze for up to 3 days.)

Makes 8 to 10 servings.

Nutritional facts Per each of 10 servings: about

  • Fibre 2 g
  • Sodium 71 mg
  • Sugars 25 g
  • Protein 6 g
  • Calories 165.0
  • Total fat 5 g
  • Potassium 341 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 27 g

%RDI

  • Iron 3.0
  • Folate 7.0
  • Calcium 16.0
  • Vitamin A 10.0
  • Vitamin C 40.0
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Baking & Desserts

Mango Kulfi Pops

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