Saffron mango and pistachio kulfi
This saffron mango and pistachio kulfi is a delicious way to cool down on a warm day. Sweet and fragrant, you’ll love every bite.
Note: + cooling, 5 mins standing & 6 hours freezing time
- 1/2 tsp saffron threads
- 1 tbs boiling water
- 1 mango, stoned, peeled, coarsely chopped
- 600ml Coles Thickened Cream
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 395g can condensed milk
- 1/4 cup (35g) chopped pistachios
Place saffron in a small heatproof bowl. Pour over the boiling water and set aside for 5 mins to soak.
Place the mango in a food processor and process until smooth.
Combine the cream, cardamom, cinnamon and saffron threads in a medium saucepan over medium heat. Bring to a simmer. Remove from heat. Add mango and condensed milk and stir to combine. Set aside to cool slightly.
Sprinkle pistachios evenly among ten ½-cup (125ml) dariole moulds or ramekins. Place on a baking tray. Pour the mango mixture evenly among the moulds or ramekins. Cover with foil, then insert iceblock sticks. Place in the freezer for 6 hours or until frozen.
Remove the kulfi from the moulds or ramekins and serve immediately.