Our friend Aparna Narang is a long time resident of Jakarta and is a great host. Her mango kulfi is famous and is shared here. She prefers to use Alphonso mangoes but assures that Indonesian mangoes like Harum Manis or Gedong Gincu make a tasty kulfi too.
- 5 cup Milk (regular)
- 6 Tablespoons grated Khoya
- ½ cup condensed milk
- 4 Alphonso mangoes or Indonesian Mangoes
- 4 tablespoons sugar
- Boil milk till half its quantity.
- Add Khoya
- Add condensed milk
- Add sugar and taste
- When this mixture cools down, blend with fresh mango pulp. Pour into kulfi molds and freeze.
Tip: Use a can of alphonoso mango pulp, which is easily available at Indian grocery stores.