No-Cook Mango Kulfi (Indian Ice Cream) - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

measuring cups & spoons
chopping board
large knife
spoon
large mixing bowl
whisk
10-cup, freezer safe, covered container
can opener (if necessary)

Ingredients

2 ¼ cup (625 mL) whole milk, 3.25% m.f.
¾ cup (175 mL) half-and-half cream, 10% m.f.
2 cups (500 mL) whipping cream, 33% m.f.
1 ½ (175 mL) cup sugar
1 ½ cup (175 mL) mango pulp, OR 2 ataulfo mangoes, puréed
2 ataulfo mangoes, cubed or mashed (optional, for added texture)
½ cup (175 mL) pistachios, coarsely chopped (optional, for added texture and flavour)
2 tbsp (30 mL) cardamom, ground (optional, for added flavour)

Directions

Combine 2¼ c whole milk, ¾ c half-and-half cream, and 2 c whipping cream.
Add 1½ c sugar and stir continuously to dissolve.
Whisk in the 1½ c mango pulp until fully mixed.
If using optional ingredients, add these now, stirring to fully incorporate.
Transfer to a 10-cup, freezer-safe container, covering tightly.
Freeze for 8-10 hours, or over night.
Optional: Serve with fresh mango cubes, pistachio pieces, or splash of rose water

Scoops of mango kulfi indian ice cream on blue counter