Homemade Mango-Coconut Kulfi | Vineet Bhatia Recipes

Mango Coconut Kulfi

400ml milk
200ml coconut milk
150g mango purée
60g sweetened condensed milk
20g grated coconut

In a heavy bottomed pot heat milk & coconut milk and bring to a boil.
Reduce heat and simmer to reduce to almost half the original volume. Always ensure the milk is being stirred continuously to prevent it from sticking at the base.
Remove the pot from the heat and stir in mango purée, condensed milk and grated coconut. Mix well.
Cool the mixture and pour into conical moulds.
Freezer for 6 hours or until the kulfi hardens.
De-mould & serve.

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