Rosewater & pistachio kulfi with griddled mangoes recipe - Recipes - BBC Good Food

Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.

Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.

To serve: Slice each mango on either side of the stone to make 6 halves, but don't peel. Score a criss-cross into the flesh, but don't slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).

Know-how Rosewater is made by distilling rose petals - boiling them gently in water and condensing the steam. It's a common flavouring in the Middle East, Turkey and India and as well as giving Turkish delight its distinctive taste it is also used to flavour syrups, creamy desserts and as a dressing for fruits and cakes. Add to water when you're poaching peaches or to a sugar syrup to stir through a summery fruit salad.