Summer is the time when we get fresh mango in India. As we get good varieties of mango in this season. I decided to make the summer special refreshing homemade mango ice cream. Mango ice cream is an all time favourite hit. I just cubed the mangoes and blended to make this silky, smooth and delicious ice cream.Ingredients :Low Fat Cream - 1 tin Alphonso Mango - 2, bigCondense milk - 1 tinMilk powder - 2 tbsp
Method :Peel the mango and cube it. Put in a blender and puree it.
In a bowl add take low fat cream and beat with electric beater.
Then add condense milk and milk into it and again whisk it.
Add mango puree into this mixture and beat well.
Pour this mixture in kulfi moulds and plastic containers.
Close the moulds and put this in the freezer atleast 8-10 hours or overnight.
Enjoy creamy and fresh homemade mango ice cream. Sending this to Merry Tummy's "Cook With Yellow" and Simply Food's "Taste of Topics - Mango"
Kulfi is one of the most delicious frozen Indian desserts, popular in many countries around the world. It is very similar to western ice cream. The best kulfi's I have tasted are on the streets of Kolkata where they sell the flavors according to seasons - lechee kulfi, Kesar kulfi, Mango kulfi etc. Kulfi is not made with cream, it's made with reduced milk. I make this traditional kulfi with watermelon pulp and serve with chocolate sauce.
Ingredients :Seedless watermelon pulp - 1/2 cupMilk - 1 ltrSugar- As per tasteCondense milk - 1/2 cupChocolate Sauce as per requirement
Method :
Heat milk in a heavy bottomed nonstick saucepan and bring it to boil. Increase the heat to med-high and let it come to a boil.
Give it an occasional stir so that the milk does not stick to the bottom. Non-stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. When the milk has reduced . Cool completely.
Add watermelon pulp and mix well.
Now take a kulfi mould and fill it with the ready mixture. Refrigerate for 3-4 hours or till done. Then remove the kulfi from freezer. Once frozen you can run the mould under water to enable easy release on to the plate.
Now using a knife cut it into rounds and keep them in the center of the plate and decorate it with choclate sauce. The delicious kulfi is ready to eat.
Sending this to Indrani's "Spotlight - Show Your Best" hosted by me, Viji's "SHOW YOUR STYLES TO THE WORLD SERIES - 2" event, Sizzling Tastebud's "Summer Splash" event, Sumee's "Bon Vivant #13 - Kids Delight" event, Nayna's "Lets cook for kids"event
Summer ….the season of Mangoes, sorbets, ice-creams, kulfis and more…. The indian version of “kulfi “ sums up taste of home for me. The exotic flavors of rose water and the luscious taste of mango combined with hints of cardamom powder takes me straight to those hot, childhood days in Kolkata when waiting for the kulfiwala [vendor] was our favorite way to kill summer vacations. They have unbeatable number of flavors and a price to suit every pocket. Kulfi is nothing but a frozen, unchurned milk based dessert in numerous flavors like cream [malai] nuts ,rose, cardamom and saffron.Frankly,I have personally not seen any kulfiwala selling mango kulfi during childhood days. .If you do not have access to fresh mango, buy frozen mango slices,thaw them & puree at home.You can skip the mango and still make the malai [cream] kulfi version.Ingredients :- For the Mango Kulfi:- [Serves 4]1 litre half and half [or use whole milk/evaporated milk]
4-5 mangoes [ yield about 2 cups of mango pulp]
3/4 cup white sugar [ adjust to taste,depends on how sweet your mangoes are]
1 cup heavy cream
1.5 tsp green cardamom powder
1 tbsp Cashew powder1 tbsp rose waterMethod :-In a heavy bottomed,wide-mouthed & large pot, pour the half and half and transfer to stove top on medium and let come to a boil.While the milk is boiling, peel the mangoes, slice the flesh roughly into a bowl & discard the seed.Tip the slices into the blender and churn to make a smooth puree. Sieve the puree once to remove all the lumps and fibre.Keep a watch on the milk.
Once the milk is boiling, reduce the heat to low and let the milk simmer with periodic stirring till it reduces by 1/3 of its original volume then add cashew powder and mix well.
Once the milk has reduced,remove from heat add the sugar and let cool to a room temperature.
Once the milk has cooled,mix in the cream,mango puree,salt, rose water and green cardamom powder.Whisk gently to combine well to make kulfi mix.
Pour the kulfi mix into moulds/plastic containers, cover and freeze for at least 10-12 hours until set.
Mango Kulfi is ready to serve………
