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Mango kulfi recipe

Mango kulfi

PT15M

PT2H

1
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
2
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
3
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
4
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

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