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Serves 6

Deliciously refreshing Indian dessert

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  • · 1 ripe mango, stoned, peeled and cut into chunks
  • · Finely grated rind and juice of 1 lime
  • · 1 x 400g can condensed milk
  • · 300ml/Half pint double cream, whipped
  • · 2 tbsp Geeta’s Premium Mango Chutney
  • · 3 tbsp unsalted pistachios, chopped
  • · Sliced mango and strips of lime rind to decorate


    1. Blend mango, lime rind and juice in a food processor until smooth. Transfer to a bowl. Add condensed milk; mix well.
    2. Fold the whipped cream, mango chutney and pistachios into mango mixture. Divide between 6 individual pudding basins or kulfi moulds; freeze for 4-6 hours until firm.
    3. To serve, dip pudding basins or kulfi moulds into warm water; turn out onto serving plates. Serve decorated with mango slices and lime rind.

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