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.

10

10m

Note: + cooling, 5 mins standing & 6 hours freezing time

5m

Ingredients

  • 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

Method

STEP 1

Place saffron in a small heatproof bowl. Pour over the boiling water and set aside for 5 mins to soak.

STEP 2

Place the mango in a food processor and process until smooth.

STEP 3

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.

STEP 4

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.

STEP 5 

Remove the kulfi from the moulds or ramekins and serve immediately.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.