Happy Diwali! Today I’m sharing a very easy Mango Kesar Ice Cream recipe that requires just minutes of prep work, and the freezer takes care of the rest.
It’s perfect on its own — packing lots of flavour from the mangoes — and made even more beautiful (and quintessentially Indian) from the kesar (saffron) and elaichi (cardamom). But, I would also recommend a cold-hot combo by pairing it with some fresh, hot gulab jamun or jalebis from your local Indian sweet shop. After all, Diwali is all about the desserts! Wishing everyone a lovely holiday filled with celebration, happiness and light!
Mango Kesar Ice Cream
Ingredients:
- Pinch of kesar (saffron) soaked in 2 TBSP of hot water, then cooled
- 2 cups of whipping cream, cold
- 3/4 + 1/8 cup of condensed milk
- 2 1/2 cups of kesar mango pulp (sweetened)
- Seeds from 8-9 green cardamom pods, crushed
- 1/4 cup of pistachios, chopped
- Yellow food colouring, enough for desired colour (optional)
- Extra strands of kesar & chopped pistachios for garnish (optional)
Directions:
- Soak strands of saffron in hot water, set aside.
- In a large mixing bowl, whip the cream until you reach soft peaks.
- Add condensed milk, kesar mango pulp, kesar strands along with the infused water & cardamom. Whip for 1-2 minutes until everything is combined.
- Mixture will be a pale yellow. If you’d like a more striking colour, mix in some yellow food colouring until you reach your desired hue.
- Fold in chopped pistachios.
- Transfer to an airtight container to freeze for several hours, preferably overnight.
- Scoop and garnish to serve!