- 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 mango
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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).
Rosewater is made by distilling rose petals – boiling them gently in water and condensing the steam. It’s a common flavouring in the Middle East, Turkey and India and as well as giving Turkish delight its distinctive taste it is also used to flavour syrups, creamy desserts and as a dressing for fruits and cakes. Add to water when you’re poaching peaches or to a sugar syrup to stir through a summery fruit salad.