I know what you're thinking, 'Mangoes again?'
I realize I sound mildly obsessed, working mangoes into every recipe possible. But it's August now, almost the end of mango season. And I'm reluctant to let go.
Since it's too warm to bake, I decided instead to experiment with making Kulfi. Traditionally Kulfi is made by cooking milk till it is reduced, but this 'cheats version' is ridiculously simple and very close to the real thing. Since the possibilities for playing around are endless, I worked crushed almonds and mangoes into this version. The result: fantastic, of course.
Give it a whirl!
Add the following to a blender:
1 can (14-oz) evaporated milk
1 can (14-oz) sweetened condensed milk
enough whipping cream/half-and-half to make 1 liter
1 slice of bread, crusts removed
1/4 - 1/2 cup sweet mango
a handful of chopped almonds
1 heaped tsp cardamom, powdered (or seeds from 8 - 10 cardamom pods, crushed)
Whiz everything together until blended. Pour into popsicle molds and freeze for 6 hours or overnight.
I sprayed my molds very slightly with cooking spray and dusted with ground almonds (used my coffee grinder for this) before pouring the Kulfi mixture in.
If you'd like to make a plain version, omit the mango and/or almonds. Personally I like it best the traditional way: with just chopped pistachios and cardamom.