Magical Mango Cinnamon ice cream

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5 Responses

  1. Alison says:

    Thanks for the recipe.

    Mangos are not that sweet are they?

    So does condensed milk make it sweet enough? Or should I add a little more sugar?

  2. Sonia Mehrotra says:

    Hi Anders,
    We Indians make KULFI …it’s basically a no churn gelato mostly made only with milk that has been reduced considerably over a very Low heat and possibly some thickener. It’s generally flavoured with cardamom powder and saffron…and chopped dry fruit for texture. For mango kulfi it’s flavoured with mango purée and cardamom powder….almost all Indian mango desserts have cardamom. Some crushed nuts like pistachios and almonds and cashews are added for flavour, texture and richness.
    I made this mango icecream with cardamom instead of cinnamon. Tweaked it a bit with one cup extra of milk and mango purée. If I wanted to whip the cream should it be added to the milk and mango mix after it has chilled or before chilling? Or do you not recommend whipping the cream? I intend to still freeze it. Thanks in advance.

    • Anders says:

      Hi Sonia,
      Thanks for posting – I love kulfi! And you are right – the classic way of preparing it is indeed to reduce the milk, although I admit that I tend to take the easy way out and go for a shortcut with sweet condensed milk.
      As for the mango recipe here, it might be a good idea to whip the cream since you intend to still-freeze it: that way, your ice cream will contain more air than otherwise, which would benefit the overall structure and consistency.
      If you want to go this way and whip the cream, I would add it to the rest of the base just before the churning (= just before you put it in the freezer, since you’re still-freezing). Best of luck!

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