Creamy Pakistani Mango Kulfi with Cardamom and Pistachio Crumble

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 ripe mangoes, peeled and pitted
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream
• 1/4 teaspoon ground cardamom
• 1/4 cup shelled pistachios, finely chopped
• 3 tablespoons unsalted butter, softened
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt

Instructions

1. a. Blend the mangoes in a food processor or blender until smooth. Set aside. b. In a large bowl, whisk together the sweetened condensed milk, heavy cream, ground cardamom, and half of the chopped pistachios. Stir in the pureed mangoes. c. Pour the mixture into ice cube trays or kulfi molds and freeze for at least 6 hours or overnight. d. Preheat oven to 350°F (175°C). In a separate bowl, mix together the remaining pistachios, softened butter, granulated sugar, and kosher salt. Spread the mixture on a parchment lined baking sheet and bake for 12 14 minutes or until golden brown. Allow to cool and break into small crumbles. e. When ready to serve, remove kulfi from molds or trays, and garnish with the pistachio crumble.

Chef’s Insight

This recipe is a fusion of traditional Pakistani flavors and classic ice cream techniques, creating a dessert that is both comforting and exciting. The cardamom adds a subtle warmth while the crunchy pistachio crumble provides contrast in texture.

Notes

Use ripe, juicy mangoes for the best flavor and texture. - Adjust cooking time as needed to achieve the desired crumble texture.