Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 cardamom pods

  3. 3/4 cup natural pistachios -- , shelled

  4. 3 cans mango slices in syrup

  5. 4 pounds fresh mangoes -- (about large)

  6. 2 cups sweetened condensed milk -- , chilled

  7. 1 1/2 cups well-chilled heavy cream

Instructions Jump to Ingredients ↑

  1. PREPARATION: PREHEAT oven to 350F.

  2. Remove seeds from cardamom pods, discarding pods, and in a grinder finely grind seeds.

  3. In a shallow baking pan toast nuts in oven until one shade darker, about 7 minutes, and cool in pan on a rack.

  4. If using canned mango, drain in a sieve. If using fresh mangoes, peel and pit and coarsely chop.

  5. In a blender puree mango until smooth.

  6. Transfer 5 1/2 cups puree to a large bowl. Stir in cardamom, milk, and cream until combined well.

  7. Chill half of mango mixture, covered.

  8. Freeze remaining half in a ice-cream maker. Transfer ice cream to a 1 1/2-quart airtight container and fold in half of pistachios. Freeze ice cream in freezer.

  9. Repeat procedure with remaining mango mixture and pistachios. STORAGE: Kulfi keeps 1 week.


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