Mango and ginger kulfi and fire-proof mouths


When I lived near Paris, an English friend and I used to frequent a wonderful little Indian restaurant where we invariably ordered kulfi and halwa for dessert. I’m sure they used to cringe and don their heat-proof clothing and goggles as they saw us approach because we always ordered everything extra extra hot, which is unusual in France where Indian restaurants tend to be more subtle than in the UK. I’m all for subtle; subtle is usually a good thing, but not when it comes to Indian food when my tastebuds demand strident, lurid and brash. Eating Indian food is an extreme sport for me: bungee jumping for the palate.

This ice cream is divine and absolutely perfect after a brazen vindaloo – it puts out the fire like applying aloe vera to sunburn. It is usually made with condensed milk instead of coconut cream.

Not only is ginger deliciously tangy and refreshing, it is also a potent antibacterial, antifungal and anti-inflammatory, as well as being an excellent antioxidant source. It aids digestion and helps prevent nausea and motion sickness as well as headaches, respiratory infections and arthritic pain.

Ingredients (makes about 12 mini moulds)

400ml coconut cream, any excess water removed

400ml Greek yoghurt

1 large mango, peeled and pureed

25g almonds, finely chopped

25g pistachios, finely chopped

1 tablespoon honey

1 teaspoon fresh ginger, grated

1 teaspoon cardamom seeds, ground

Place all the ingredients in a large mixing bowl and combine well. Pour the mixture into silicon muffin moulds (I used a mixture of muffin moulds and canelé moulds). Freeze for at least two hours. Take out individual portions and leave to defrost slightly at room temperature about 45 minutes before serving. Delicious served with halwa.

9 responses to “Mango and ginger kulfi and fire-proof mouths

  1. I love your attitude to eating Indian food. If my digestion were what it used to be I would completely concur. I LOVE Indian food and this gorgeously photographed kulfi looks the perfect ‘antidote’ to a truly fiery meal. Lovely, lovely, lovely 🙂

  2. I never had kulfi before. It looks delicious and I love ginger and cardamom . Every day I put slices of ginger in my green tea.

  3. I saw this early this morning and immediately fell in love with it, I adore Indian food and Kulfi is one of my favorite sweet treats but what you have done with it is extraordinary. Love everything about from the ingredients to the presentation. beautiful. This is a must make, have to find those molds it’s stunning,

  4. I love that you don’t add sugar, just mango. Don’t think I have ever seen coconut cream – do you mean from the dairy section or canned milk?

  5. Reblogged this on Chef Ceaser.

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