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Summers in Mumbai call for something cool, yummy and easy to make as it gets really difficult to spend a lot of time in the kitchen, slaving over the stove.
Synonymous with the Indian summer is the King of fruits M-A-N-G-O 🙂 The very mention of this luscious fruit evokes a lot of childhood memories for me.
Amma used to make full use of Mango season to make a lot of goodies ranging from Pickles, Jams, Murabba, Aamras, Milkshakes etc.
This summer vacation, my daughter and I decided that we would try out some goodies with Mangoes. Our first trial was a simple, no-cook (assuming you have boiled and cooled  Milk at home) Mango Kulfi.
The result was a delicious, creamy and literally melt in the mouth Kulfi, despite the fact that we did not  use any Cream. A big plus was that there were absolutely no ice crystals in the Kulfi, even though we did not churn it when it was partially set.
Here is the recipe for this wonderful Kulfi 🙂
Ingredients  :
2 Alphonso Mangoes (peeled, chopped and pureed)
1 Cup Milk boiled earlier and cooled ( I used Toned Milk)
1/2 Tin i.e. 200 ml sweetened Condensed Milk
3 tsps Milk Powder
A few strands of Kesar (Saffron)
Method    :
Blend all the items listed under Ingredients (except the Kesar) to a smooth mix.
Add the Kesar  and mix well.
Pour the mix into Kulfi moulds and freeze till set completely.
Demould the Kulfi from the mould and serve. Enjoy !!