Chaunsa Mango Kulfi
A slow-set, no-churn Pakistani ice cream that lets the honeyed Chaunsa flesh do all the work.
20 min + 6 h freeze · serves 6 · Best with Chaunsa from Bagh-e-Anar.
Ingredients
- 3 ripe Chaunsa mangoes, peeled and pureed (about 500 g flesh)
- 400 ml full-fat condensed milk
- 300 ml double cream
- 1/4 tsp ground cardamom
- 2 tbsp pistachios, chopped
Method
- Blend the Chaunsa flesh until completely smooth. Push through a sieve for a silkier kulfi.
- Whisk the condensed milk, cream and cardamom together, then fold in the mango puree.
- Pour into kulfi moulds or a loaf tin, top with pistachios, cover with film and freeze 6 hours.
- Dip moulds in warm water for 5 seconds before unmoulding. Serve immediately.
Get a fresh carton
This recipe shines with peak-season Pakistani mangoes. Check the live next dispatch and expected delivery before ordering.
More recipes
- Chaunsa Aamras
Pure spoonable mango pulp, the Sindhi-Punjabi summer ritual. Two ingredients.
- Chaunsa Mango Mousse
Light, set mousse where the Chaunsa perfume carries the whole dish, no gelatin needed.