Mango Ice Cream With Cardamom

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The champion happening astir kulfi, Indian crystal cream, is however elemental it is to make. No instrumentality is required. It's traditionally made from khoa (cooked-down milk) and flavorings and frozen successful idiosyncratic metallic cones, but this modern mentation uses sweetened condensed and evaporated milks and tin beryllium frozen successful crystal cube trays, Popsicle molds oregon ramekins.

As the extracurricular melts, it combines with the crystallized interior for a wonderfully creamy-but-granular texture. If you can't find canned oregon frozen mango puree (available successful Asian and gourmet markets), marque your ain by blending caller ripe mango pulp successful a blender oregon nutrient processor.

Adapted from "Mangoes & Curry Leaves" by Jeffrey Alford and Naomi Duguid (Artisan, 2005).

Ingredients

measuring cup

Servings: 12-18

3 cups mango puree
1 1/4 cups sweetened condensed beverage (one 14-ounce can)
1 1/2 cups evaporated beverage (one 12-ounce can)
1/4 spoon crushed cardamom
1/4 spoon kosher salt
1/2 cupful chopped pistachios, for garnish (optional)
1/2 cupful cubed mango, for garnish (optional)

Nutritional Facts

Per serving (based connected 18)

Calories
114
Fat
3 g
Saturated Fat
2 g
Carbohydrates
19 g
Sodium
75 mg
Cholesterol
13 mg
Protein
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Mangoes & Curry Leaves" by Jeffrey Alford and Naomi Duguid (Artisan, 2005).

Tested by Joe Yonan.

Published March 12, 2026