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Ingredients
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Ingredients
Method
Directions
Prepare the Mango Puree
In a blender, combine the diced mangoes and blend until smooth. Set aside.
Mix the Base
In a large bowl, whisk together the condensed milk, heavy cream, milk, sugar, and cardamom powder until well combined.
Combine Mango and Base
Fold the mango puree into the milk mixture until fully incorporated. If desired, add rose water for extra flavor.
Pour and Freeze
Pour the mixture into kulfi molds or small cups. Cover with lids or plastic wrap and freeze for at least 6 hours or until completely set.
Serve
To serve, dip the kulfi molds in warm water for a few seconds to loosen the kulfis. Invert onto serving plates, garnish with chopped pistachios, and enjoy!