Mango stuffed with Kesar Malai Kulfi
Mango Kulfi, Mango stuffed with kesar malai kulfi, How to make malai kulfi stuffed in mango
A much awaited tick off from my loooong to-do checklist. This Kesar malai kulfi stuffed in mango was fascinating me from a long time, and I got a chance to try it this mango season. As the may mango mania continues on my blog this summer too, I decided to treat my family with two frozen desserts this weekend. Saved a bit of this kesar badam malai kulfi and stuffed it in deseeded mangoes. Ah! chunky frozen fruity creamy richness in each bite!!
Procedure to make Mangoes stuffed with malai kulfi:
- Make kulfi ahead and freeze it till it is ‘near-set’. I used this kesar badam malai kulfi, you can use this mango kulfi recipe or any other flavour of your choice. Just make sure its almost set before stuffing in the mango.
- Prepare the mangoes in the following way to set kulfi
Step by step procedure to prepare mangoes to set kulfi :
- Wash, clean and wipe mangoes (big and firm variety). Cut off the top portion so that the superficial surface of seed at the top can be seen.
- Using a sharp pointed knife, stab and start making the outline around the seed.
- Feeling the seed with knife, trace the outline with up and down motion, carrying the knife deeper without piercing the opposite end.
- Once the cut is made around the seed, take a pair of kitchen tongs ( chimta) and holding the top portion of seed with it, twisting and rotating the seed gently without excessively squeezing the fruit, pull out the seed. If at any point you feel the seed is stuck and is resisting to come out, use a knife to trace the part and try again .
Chill the prepared mangoes in the deep freezer for 10-15 minutes.
- Using a fork or a hand whisk beat the near-set kulfi to form a thick paste. This way the ice crystals will also break up.
- Now using a small spoon, stuff it inside the chilled mangoes. Tap the mangoes gently on the kitchen counter and continue to fill.
- Once done, place back the top cut portion of the mango and freeze it in vertical position by placing it in a small bowl or a glass.
- After 1-2 hours, using a vegetable peeler, remove the skin of the mangoes. You can also do this just before cutting and serving the kulfi, but the warmth of the hands will melt the kulfi too. Hence peeling is best done when the mangoes are chilled and frozen for a couple of hours. Make sure the peeler is sharp.
- After freezing for 6 to 8 hours or overnight, slice the mangoes with a sharp serrated knife and serve garnished with dry fruits.