Indian Heavenly Soulful Mango Ice Cream Recipe

Yummy Mango Kulfi Recipe

 

 

Indian Mango Ice Cream is one of world famous Ice Cream Flavours. Mango is most important main ingredient for this Yummy Dessert. The ‘Ice Cream’ cultivar was discovered in Trinidad and Tobago, and was later brought to the United States by Maurice Kong of the Rare Fruit Council International and introduced via Florida. It is of unknown parentage. It became recognized for its semi-dwarf growth habit; trees can be maintained under 6.5 feet in height, and it has been promoted as a ‘condo mango’ by Dr. Richard Campbell of the Fairchild Tropical Botanic Garden. Because of its dwarf properties, ‘Ice Cream’ is often grown in a pot. It has become a commonly sold nursery stock tree marketed to home growers in Florida. ‘Ice Cream’ fruit are very small in size, averaging only eight ounces at maturity. The fruit tend to be yellow-green, lacking any red blush. Ripe Ice Cream fruit are green. It is a flat oval shape with a bumpy surface. The flesh is fiberless, rich, sweet, and spicy, and contains a monoembryonic seed. The fruit ripens from June to July in Florida. Its spicy sweet taste has been likened to Mango Sorbet. The plant is disease- and pest-tolerant. The plant produces an average yield although trees are not very productive in Florida due to poor fungus resistance. Cross pollination can improve fruit production in Ice Cream. The English word “mango” originated from the Malayalam word māṅṅa via Dravidian mankay and Portuguese manga during the spice trade period with South India in the 15th and 16th centuries. Mangoes have been cultivated in South Asia for thousands of years and reached Southeast Asia between the fifth and fourth centuries BCE. By the 10th century CE, cultivation had begun in East Africa. The 14th-century Moroccan traveler Ibn Battuta reported it at Mogadishu. Cultivation came later to Brazil, Bermuda, the West Indies, and Mexico, where an appropriate climate allows its growth. The mango is now cultivated in most frost-free tropical and warmer subtropical climates; almost half of the world’s mangoes are cultivated in India alone, with the second-largest source being China. Mangoes are also grown in Andalusia, Spain, as its coastal subtropical climate is one of the few places in mainland Europe that permits the growth of tropical plants and fruit trees. The Canary Islands are another notable Spanish producer of the fruit. Other cultivators include North America, South and Central America, the Caribbean, Hawai’i, south, west, and central Africa, Australia, China, South Korea, Pakistan, Bangladesh, and Southeast Asia. Though India is the largest producer of mangoes, it accounts for less than 1% of the international mango trade; India consumes most of its own production. Many commercial cultivars are grafted on to the cold-hardy rootstock of Gomera-1 mango cultivar, originally from Cuba. Its root system is well adapted to a coastal Mediterranean climate. Many of the 1,000+ mango cultivars are easily cultivated using grafted saplings, ranging from the “turpentine mango” to the Bullock’s Heart. Dwarf or semidwarf varieties serve as ornamental plants and can be grown in containers. A wide variety of diseases can afflict mangoes. There are many hundreds of named mango cultivars. In mango orchards, several cultivars are often grown in order to improve pollination. Many desired cultivars are monoembryonic and must be propagated by grafting or they do not breed true. A common monoembryonic cultivar is ‘Alphonso’, an important export product, considered as “the king of mangoes”. Cultivars that excel in one climate may fail elsewhere. For example, Indian cultivars such as ‘Julie’, a prolific cultivar in Jamaica, require annual fungicide treatments to escape the lethal fungal disease anthracnose in Florida. Asian mangoes are resistant to anthracnose. The current world market is dominated by the cultivar ‘Tommy Atkins’, a seedling of ‘Haden’ that first fruited in 1940 in southern Florida and was initially rejected commercially by Florida researchers. Growers and importers worldwide have embraced the cultivar for its excellent productivity and disease resistance, shelf life, transportability, size, and appealing color. Although the Tommy Atkins cultivar is commercially successful, other cultivars may be preferred by consumers for eating pleasure, such as Alphonso. Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while underripe with green peels. Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit. Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. Mango is also used in Andhra Pradesh to make dahl preparations. Gujaratis use mango to make chunda. Mangoes are used to make murabba, muramba, amchur, and pickles, including a spicy mustard-oil pickle and alcohol. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola. Mangoes are often prepared charred in Hawaii.Unripe mango may be eaten with bagoong, fish sauce, vinegar, soy sauce, or with dash of salt. Dried strips of sweet, ripe mango are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes. Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms. Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

 

Indian Kulfi
Dessert

 

Ingredients:

 

5 Cup Mango Pulp

10 Cup Fresh Milk

90 Gm Sugar

3-5 Saffron Strands

300 Ml Thick Cream

 

Preparations:

 

First we boil thew fresh Milk In a heavy bottomed Pan lower the heat & let it simmer. Add the Sugar. Cook till the milk is reduced to 1/3rd ;also creamy & thick. Now we add the Mango Pulp & Saffron Strands. Cook further for 3-4 minutes. Wait till cool by itself. Mix in the cream. Spoon the mixture into 12-16 Ice Cream Moulds. Seal tightly with silver foil. Freeze for 10 hours. Shake the mould thrice during the 1st hour of freezing. Just prior to serving remove the moulds from the freezer then dip the bottom of the moulds in hot water till loosen the sides & invert on to serving dishes. Serve or Eat instantly.

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