Mango kulfi

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.

First published in 2016

Ingredients

Metric

Imperial

Mango kulfi

To serve

Equipment

  • Electric hand whisk
  • 5cm round mould 12

Method

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
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
First published in 2016

By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more