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Rosewater & pistachio kulfi with griddled mangoes

  • 450g tin condensed milk
  • 2 tbsp rosewater
  • 50g very finely chopped pistachio, plus roughly chopped pistachios to serve
  • 284ml tub double cream
  • 3 small, ripe mangoes
  • Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
  • Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
  • To serve: Slice each mango on either side of the stone to make 6 halves, but don’t peel. Score a criss-cross into the flesh, but don’t slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).