Mango Ice Cream Recipe - Stuffed Fruit Kulfi Recipe

How to make it

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• 1.Choose firm but ripe mangoes of medium size. Slice the top part near the stem and reserve it for later use.
• 2. With the help of a sharp knife and spoon, start scooping out the pulp and seed from the fruit. You can rub the mango between your hands with light pressure to loosen the pulp.
• 3. Reserve the pulp.
• 4.Heat 30 gms sugar and mango pulp till it thickens a little and the sugar has dissolved completely.
• 5.This step is necessary to remove extra water from the pulp which may make the kulfi icy and it also avoids blackening (oxidation) of the fruit which helps to retain a bright golden yellow colour.
• 6.Pass the pulp through a sieve to remove the large lumps of mango pieces.
• 7.Boil milk and sugar till almost half. Keep stirring continuously to stop the milk from sticking to the bottom and burning. Chill in the fridge for 2-3 hours.
• 8.Mix the cold fruit puree and the reduced milk together . You can use a hand blender for uniform mixing.
• 9.Fill this mix into the hollowed out mangoes. Place the mangoes in the freezer until ready to serve ( 24hrs is best).
• 10.You can put the mangoes in small bowls to keep them upright in the freezer to avoid spilling the mix for the first 3-4 hours. Once they are frozen solid you can remove the bowls.
• NOTES
• Keep stirring the milk while boiling it. This stops it from burning at the bottom and also prevents the skin from forming. It is better to have a smooth textured reduced milk (like basundi), rather than having bits of skin in it (like rabdi).
• Nevertheless if skin forms you can blend it with a hand blender before mixing with the puree for a smoother texture.
• Video recipe - https://oke.io/Ata4d