Banganapalli mangoes are cultivated in Andhra Pradesh. It is 20 cm in length, oval shape with yellow flesh and thin smooth yellow skin. It’s very sweet and lacks fibre. This mangoes are so good to prepare desserts.
Mangoes are low in calories, high in nutrients particularly Vitamin C. Its high in immunity, improves digestion, supports heart health, boosts immunity and improves eye, hair and skin health.
I prepared kulfi with only three ingredients and its very simple and easy dessert. I added only one Banganapalli mango, it was very sweet, fleshy and I felt it was so apt for preparing kulfi.
INGREDIENTS
- Banganapalli mango 1
- Milk ( low fat )1 litre
- Milkmaid to taste
METHOD
Boil the milk on low heat till it reduces to half and very thick.
Add milkmaid according to your taste. I have added 1/3 cup.
Once the milk cools down, peel the mango discard skin and deseed. Blend the mango to a very smooth paste.
Add the mango puree into the milk. Blend everything together, so that everything mixes well and consistency is smooth.
Pour 3/4 th to each mold, cover it. Insert a stick in the middle and put it in deep freezer overnight or till it sets.
While demolding just dip the mold 3/4 th in a glass of water for a half a minute then take the kulfi out of the mold.
Enjoy this summer dessert as sweet mangoes are available in plenty during indian summertime.