With origins in the Persian Empire and regional variations throughout Asia and the Middle East, the kulfi is something of an iconic dessert. A set, frozen cream dessert often flavoured with fruits, nuts or spices such as saffron, Peter Joseph's simple mango kulfi recipe uses condensed milk for sweetness and the vibrant flesh of the mango for a refreshing treat.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Place the double cream in a large bowl and whisk until it forms soft peaks. In separate bowl, mix the mango purée, condensed milk and lime juice together to form a smooth mixture
225g of double cream
125g of mango purée
225g of condensed milk
juice of half a lime
Gently fold the whipped cream into the mango mixture, thoroughly combining the two but taking care not to knock too much air from the whipped cream
Divide the kulfi mixture between 12 small moulds or ramekins, each about 4.5–5cm in diameter, and place in the freezer for at least 2 hours to set
To serve, carefully remove the kulfis from their moulds and place 2 in the centre of each plate. Pipe or spoon a little extra mango purée across the plate, garnishing with freshly diced mango, pistachio nuts and a little freshly grated coconut
1 mango, peeled and diced
60g of mango purée
1 tbsp of pistachio nuts, finely chopped
2 tbsp of freshly grated coconut
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.