The Enchanting Mango Kulfi Sundae

Allergens

Milk, Nuts

Ingredients

• 2 cups Mango Pulp 1 cup Whole Milk 1/4 cup Sugar 1/2 cup Coconut Cream 1 tbsp Cardamom Powder 1/2 tsp Saffron Strands 1/4 cup Pistachios, chopped

Instructions

1. In a saucepan, combine mango pulp, milk, and sugar. Cook over medium heat until the sugar dissolves and the mixture begins to thicken. Stir occasionally to prevent sticking.
2. Remove from heat and add cardamom powder and saffron strands. Allow the mixture to cool to room temperature.
3. Pour the mixture into ice cube trays and freeze until solid.
4. For the coconut sauce, blend coconut cream with a pinch of sugar and cardamom powder until smooth.
5. To assemble the sundae, take two serving glasses. Place a layer of mango kulfi cubes in each glass.
6. Sprinkle chopped pistachios over the kulfi layer.
7. Drizzle with coconut sauce and serve immediately.

Chef’s Insight

The balance of flavors in this sundae is a perfect homage to Indian cuisine while still being Paleo-friendly.

Notes

Adjust sugar according to taste preferences or dietary needs.