Rosewater & pistachio kulfi with griddled mangoes

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. 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.
2. Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
3. 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).

Know-how

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.

Per serving

601 kcalories, protein 10g, carbohydrate 60g, fat 38 g, saturated fat 20g, fibre 3g, salt 0.3 g

Latest comments and suggestions

• Food!

  21 December 2007

  Food! rated and commented on this recipe

  

  Very simple and very tasty!

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• Valerie

  01 August 2008

  Valerie commented on this recipe

  Absolutely gorgeous. Was a winner with everyone even the children. Although my son who isn't a great lover of mango suggested doing it with bananas which I shall try next time.

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• Tina S.

  19 November 2009

  Tina S. commented on this recipe

  The recipe looks delicious. However, how do you serve the actual dessert? How do you keep the shape without melting the mound and without a 'frozen' texture?

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Ingredients

• 450g tin condensed milk
• 2 tbsp rosewater
• 50g very finely chopped pistachios , plus roughly chopped pistachios to serve
• 284ml tub double cream
• 3 small, ripe mangoes

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Difficulty and servings

Preparation and cooking times

Prep 15 mins

Ingredients

• 450g tin condensed milk
• 2 tbsp rosewater
• 50g very finely chopped pistachios , plus roughly chopped pistachios to serve
• 284ml tub double cream
• 3 small, ripe mangoes

Per serving

601 kcalories, protein 10g, carbohydrate 60g, fat 38 g, saturated fat 20g, fibre 3g, salt 0.3 g

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