Being born and brought up in Mumbai , as kids we were always excited about April, not just because school exams would be over, and summer holidays began… but because it was time for the arrival of “ ALPHANSO MANGO”, the king of fruits. As a 3 year old, I would just eat it plain or with chapati (yes Sindhis eat mango with rotis).
But growing up, I realised, commercial establishments would really experiment with this fruit. And why not, it’s so delicious. The most obvious ones were Mango with cream especially at Bachelors, they also have many other mango options (Infact they would actually charge 101 rs , kind of like Prasad amount … LOL ) and mango kulfi at Kulfi Centre. I also found these convenient to reach, its a stone throw away from my house in Marine Drive. My mother would also make the most delicious mango Rabri. The recipe below, and an inspiration from her, and a little bit more of experimenting on that itself.
I was always happy, just eating all these whenever I would, visit Mumbai during mango season. That’s because since my marriage, I’ve moved to Chennai. But due to lockdown, and not going to Mumbai , I was craving all these Mangolicious items. Luckily we do get descent Alphonso mangoes in Chennai, though they are not as big and tasty as the Ratnagiri ones, which are available in Mumbai. Once an Alphonso lover, always an Alphonso lover. Somethings don’t change.
So I thought why not try out something different … something of my own. So to begin here’s what you need.
- 6 medium sized Alphonso mangoes
- 1 to 1.25 litre milk
- Cardamom powder made from about 6 elachis
- 3-4 strands of saffron
- 1 tbsp luke warm milk
- 8-10 tbsp sugar
- 25 unsalted pistachios, powdered in the blender
Making the Kulfi Mix
- Take the milk in a thick bottom pan and allow it to boil.
- Once brought to boil, lower the gas, and keep stirring the milk at regular intervals. Also there is malai that accumulates on the sides. Keep bringing it back into the milk.
- After about 45 mins, you will notice that the milk has become half its quantity and a bit thick. But you need to keep stirring it. If not the milk collects at bottom of pan, and begins to brown and burn a bit.
- Soak the saffron strands into the separate Small quantity of lukewarm milk… stir it so that it becomes a nice yellow orange colour
- At the point when milk is reduced to 1/2 quantity add in the pistachio powder, cardamom powder, sugar and soak saffron stands in the milk to the main vessel of milk.
- Continuously keep stirring for another 40 minutes
- Once the mixture has reduced in quantity, to about 1/3 rd the original quantity of milk, and the mixture has an attractive green colour to it, remove from the gas and allow it to cool, for about atleast one hour.
Adding the Mix to the mangoes
- Now take the mangoes and just cut the top of slightly to form a cap, and using a pair of tongs gently remove the seed from centre. Once the seed is removed there will be a nice rim of mango at the edges.
- Now pour in the kulfi mix inside the mango, in the cavity that was created by removing the seed.
- Put the cap, that was earlier cut off back on, and keep the mangoes in teacups. This helps them to stay upright.
- Now place them in freezer
- Let the mangoes freeze overnight or even 3-4 days, till you are ready to serve.
- When ready, remove from freezer and gently remove from teacup. After about 2 mins in room temperature the mango comes out easily. If not… pour some running water on the teacup, and make sure it doesn’t touch the mango.
- Remove the cap and peel the mango and then cut into rounds or I just find it easier after removing the cap, to cut the horizontal rounds and then skin comes off with the hand only.
ENJOY a twist on this Mango kulfi
Well you can always substitute pistachios for almonds in this recipe … or even just make it a malai kulfi without any dry fruit. The choice is yours !!!