Mix together the condensed milk, cream and mango pulp. Take the mould out of the freezer and prise the kulfi out with the help of a knife, into an individual serving bowl.

100 ml (3 1/2 fl oz) single cream 200 ml (7fl oz) full-fat milk 400 ml (14fl oz) natural unsweetened yogurt 400 ml (14fl oz) mango pulp 4 tsp castor sugar This variation on the basic lassi recipe is ...

Put the mango flesh ... well in this recipe. If you can’t find them, you can use other mango varieties – just make sure that they’re very ripe. Tinned alphonso mango pulp is readily ...

Indian cuisine is one of the most complex ... and both a salty and sweet version emerged from the fundamental recipe. Mango pulp was likely one of the first lassi flavors as mangos are native ...

“Mango is indeed a whole mood in summer! It evokes so much nostalgia and takes folks back to childhood. The vast repertoire ...

Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). If you plan to keep the chutney for longer than a few days, you need to use a sterilised jar.

From mango to halvah, these sophisticated ice lolly flavours are the chicest way to chill out during a heatwave. At the height of summer, there are few words more thrilling than “ice lolly”.

When using extremely thick pulp, you may need to add a little water or complimentary fruit juice. Home Canning and Preserving (Skyhorse, 2014), by Janet Cooper, is a recipe book and how-to for ...

The mango continued to be a significant fruit in Indian politics and horticulture ... Gandhi at the crack of dawn each day, eating mango pulp. ‘I again found him scooping mango sauce out ...

BRINJAL pachri belongs to a broad family of vegetable relishes that bear the culinary influence of the Indian subcontinent.

Whether you're looking to indulge in authentic Thai, Indian, Italian cuisine or more, look no further than Salisbury, Md. - a cultural melting pot.