A popular Indian dessert made by filling ripe mangoes with a creamy milk mixture infused with almonds, cashews, and sugar, and then freezing them. Perfect as a sweet treat for mango lovers!
1: Take 4 ripe mangoes and create a hole around the stem area without cutting the skin.
2: Gently remove the seeds from each mango.
3: In a pot, bring 4 cups of whole milk to a boil over medium heat.
4: Reduce the heat to low and let it simmer.
5: Grind 5 almonds, 5 cashews, and 2 green cardamom pods in a blender until fine.
6: Add the ground powder and 3/4 cup of sugar to the simmering milk, stirring well.
7: Cook the milk mixture on low heat until it reduces to approximately 1/3 of its original volume, stirring occasionally.
8: Remove the pot from the stove and let the milk mixture cool to room temperature.
9: Pour the cooled milk mixture into the de-seeded mangoes, leaving some space at the top.
10: Place the stuffed mangoes in the freezer for at least 6 hours or overnight.
11: After freezing, let the mango kulfi rest at room temperature for 5-10 minutes.
12: Peel the mango skin and cut into circular shapes, allowing to thaw if too hard.
13: Garnish with pistachios or almonds and enjoy!
