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Mango and lime kulfi recipe
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An Indian-inspired dessert that's great for cooling off after a barbecue feast. Inspired by traditional Indian kulfiwallahs, and made only using five ingredients, these simple pops are a no-brainer this summer. See method
Ingredients
- 1 ripe mango, peeled
- 1 lime, zested, ½ juiced
- 150ml milk
- 150ml Creamfields double cream
- 397g can sweetened condensed milk
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1145kj
274kcal
14%
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Fat
14g
20%
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Saturates
9g
46%
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Sugars
32g
35%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 31.7g
Protein 4.5g
Fibre 0g
Method
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Grate one ‘cheek’ of the mango (the wide, fleshy bit that lies on one side of the stone), using a piece of kitchen paper to help hold it firmly if needed. Stop when you get to the stone, then use a knife to cut away the rest of the flesh from the stone and chop into chunks. Put the mango chunks, lime zest and juice, and milk in a blender; blitz to a smooth purée.
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Put the cream and condensed milk in a bowl and whisk briefly to combine. Stir in the mango purée and the grated mango. Divide between 8 x 125ml ice lolly moulds, then freeze for at least 6 hrs, or overnight. To serve, dip each mould briefly in hot water to release.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Summer recipes