Ever heard of stuffed mango kulfi i.e. delicious kulfi served stuffed inside a mango? I hadn’t, till I recently came across a few recipes for the same on Chef At Large, a Facebook page that I follow ardently. Apparently, this is a delicacy served at the famous Kuremal Kulfi in Old Delhi.
Now, I haven’t ever had the good fortune of visiting Kuremal Kulfi or sampling their fare. I did want to try making the stuffed mango kulfi at home, to see how we would like it. I got around to it soon, without procrastinating till the end of the mango season, and we absolutely loved the way the kulfi turned out.
The original stuffed mango kulfi recipes make use of milk that is slow-cooked and reduced to almost half, the addition of cornflour and mango puree. I took a shortcut and made the kulfi my way – with fresh cream and condensed milk. It still turned out gorgeous, if I may say so myself.
Here’s my version of the stuffed mango kulfi recipe.
Ingredients (makes about 8 pieces):
For the outer covering:
- 1 medium-sized ripe mango (I used a Banganapally)
For the kulfi filling:
- 200 grams of sweetened condensed milk (I used Amul Mithai Mate)
- A pinch of salt
- 1 teaspoon rose essence
- 200 ml fresh cream (I used Amul)
- About 10 chopped roasted, unsalted almonds
First, prepare the outer covering using the ripe mango.
- For this, cut off the top and tail end of the mango (unpeeled), and stand it on a flat surface. Slowly, carefully, mark the part where the seed is, using a sharp knife. Little by little, loosen the seed using the knife, and pull it out with your hands. You could use a pair of tongs for the same, too. Make sure you don’t remove too much of the mango’s flesh along with the seed. Also, make sure you don’t create a hole in the bottom of the mango, in trying to remove the seed. (Pro Tip: This might sound very tough, but it really isn’t. Practice a couple of times, and you’ll be able to do this perfectly.)
- Stand the mango inside a small bowl, and place the crown on it. You may discard the tail end of the mango.
- Now, set the bowl with the mango in the freezer. Let the mango chill while you prepare the kulfi stuffing.
To make the kulfi stuffing,
- Pour the fresh cream into a large mixing bowl. Whip gently, till it gets a little light. Do not overdo this step.
- Now, add the salt, condensed milk, rose essence, and chopped almonds to the mixing bowl. Whisk lightly, till everything is well combined together. Done! The stuffing is ready!
For the assembling,
- Get the bowl with the chilled mango out of the freezer, and remove the crown.
- Fill the kulfi stuffing into the mango almost till the top.
- Put the crown back on.
- Place the bowl with the mango back in the freezer, and let the kulfi set for at least 3 hours.
- After 3 hours or when the kulfi has gotten almost solid, gently peel the mango using a peeler.
- Put the mango back in the freezer, with the top, and let it set for at least a couple of hours more.
- When you are ready to serve the dish, remove the bowl from the freezer and cut the mango into pieces. Discard the crown. Serve the stuffed mango kulfi pieces immediately.
- Use a mango that is ripe, but firm. An overly squishy mango would be difficult to handle.
- You can fill up the mango with kulfi in any flavour of your choice. I chose malai kulfi for the same.
- The filling left over after making the stuffed kulfi can be frozen, with or without kulfi moulds, to consume separately.
- You can use any fruit of your choice – an apple, for instance, or a kiwi – to make this kind of stuffed kulfi.
- You could peel the mango just before you serve the kulfi, but then the stuffing would melt a little because of the heat from your hands. To avoid this, it is best to remove the peel after about 3 hours of setting.
You like? I hope you will try out this stuffed mango kulfi recipe too! Do let me know what you think about it!