Mangoculfi with pistachios

COOK TIME
30 mins

TOTAL TIME
240 mins

Ingredients

Directions

1. 1

   Warm the milk in a small pot. Add saffron threads. Remove the pot from the stove and let it cool down.

2. 2

   Meanwhile, peel the mangos, cut the flesh from the stone, dice roughly and puree finely in a tall mixing bowl with a hand blender. Mix mango puree, condensed milk and saffron milk in a bowl. Whip the cream until stiff, allowing the icing sugar to trickle in. Fold the cream into the mango-milk mixture with a whisk.

3. 3

   Pour the mango cream into eight freezable glasses (each containing approx. 125 ml) or into a metal bowl. Cover the cream in the glasses for approx. 3 hours and freeze in the metal bowl for a little longer if necessary.

4. 4

   Remove the pistachio kernels from the shells and chop them coarsely. Let ice cream thaw slightly at room temperature for 5-10 minutes before serving. Use an ice-ball shaper to cut out balls from the ice in the metal bowl. Sprinkle ice cream with chopped pistachio kernels.

5. 5

   If no ripe mangos are available, simply take 2 cans of 425 ml each. Drain the fruits well and puree them. As the canned fruits are sugared, 50 g icing sugar is sufficient.

6. 6

   In spring, steam 450 g finely chopped rhubarb with 2 tbsp. sugar until soft and puree finely. Flavour milk with ginger.

7. 7

   In summer a berry culfi from vanilla milk and 450 g pureed strawberries or raspberries (if desired, pass through a sieve).

8. 8

   In autumn the Kulfi is made with 450 g of peeled and pureed ripe pears. Season the milk with cinnamon.

9. 9

   A winter kulfi can be prepared with 450 g peeled, pureed persimmon, Sharon or Persimon. Leave organic lemon peel to stand in the milk.

Nutrition Facts

KCAL
470 kcal

CARBS
53 g

FATS
24 g

PROTEINS
8 g