Mango and Lime Kulfi Recipe

Grate one side of the mango – the soft, wide part next to the seed. You can use a piece of kitchen paper to hold it better.
Stop grating when you reach the hard seed. Then, cut off the rest of the mango flesh from around the seed and chop it into small pieces.
Put the mango chunks, lime zest and juice, and milk in a blender; blitz to a smooth purée.
Put the cream and condensed milk in a bowl and whisk briefly to combine. Stir in the mango purée and the grated mango.
Divide between 8 x 125ml ice lolly molds, then freeze for at least 6 hrs, or overnight.
To serve, dip each mould briefly in hot water to release.

Ingredients