This is a fantastic summer dish that also happens to be the most popular dessert in South Asian cuisine. This mango kulfi is similar to ice cream, and no additional work is necessary to produce this particular kulfi since you do not need to beat the mixture again and again after freezing; instead, beat the mixture at the beginning to form the batter, which should take no more than 20 minutes. The only difference between creating mango ice cream and making kulfi is that evaporated milk and egg whites are used in the kulfi recipe, but all of the components are precisely the same in the ice cream recipe. The kulfi becomes exceptionally soft and creamy because of the thorough pounding of the milk and egg whites in this recipe, and it will help you make kulfi at home.
Two egg whites (optional)
1 cup granulated sugar
The following ingredients: 500 g evaporated milk 400 ml fresh cream
1 cup mango pulp (optional)
Two tablespoons sweetened condensed milk
a couple of drops of yellow food coloring
In a mixing bowl, place only the egg whites and beat them well with an electric mixer until they have a frothy texture, which should take around 3-4 minutes.
- Add the sugar to the egg whites and beat for another 4 minutes until the mixture has a cream-like consistency.
3) In a separate mixing bowl, whisk together the evaporated milk for 3 minutes, making sure to cleanse the beater after each egg white beating to ensure that the egg whites do not mix with the evaporated milk.
- Now, add the fresh cream and condensed milk to the evaporated milk that has been whisked together, and whisk for another 2-3 minutes until everything is well combined.
- Stir in the mango pulp into the milk mixture with a mixer until well combined.
Finally, add the egg white and sugar combination to the mango mixture and a few drops of yellow food color. Using a mixer, combine all of the ingredients until they are smooth and uniform in texture.
Pour the mixture into the molds made of plastic or steel that are suited for kulfi making. Cover the mold securely with plastic wrap and set it in the freezer for at least 2-3 hours to ensure that the ice cream freezes appropriately; however, depending on your freezer, it may take longer.
- Spoon the wonderful mango kulfi into lovely ice cream cups and top with excellent white noodles and mango chunks to finish.