Mango Kulfi with Coconut Tuilles


Mango Kulfi with Coconut Tuilles

This delicious Mango Kulfi with Coconut Tuilles dessert cannot be missed. 

Serves 8


3 cups milk

300ml thickened cream

⅔ cup sweetened condensed milk

¼ tsp saffron threads

3 ripe mangoes, peeled, chopped, pureed

2 tbsp lime juice

2 tsp lime zest

2 tbsp roasted pistachio nuts, chopped, to sprinkle

Arils from ½ pomegranate, to sprinkle


Coconut Tuilles (Makes approx. 16 tuilles)

20g butter, melted

¼ cup desiccated coconut

¼ cup caster sugar

1 tbsp plain flour

1 egg white


To make kulfi, line a 5-cup capacity (22 x 8 x 7cm-deep) loaf tin with 2 layers of plastic wrap to cover base and sides, extending over top (to help remove kulfi later).

Place milk, cream, condensed milk and saffron in a medium saucepan. Bring to the boil over a medium heat, then reduce heat to low. Simmer, stirring occasionally with a wooden spoon to prevent base catching, for 20 minutes or until reduced to about 3 cups. Strain into a heatproof bowl. Cover surface of mixture with plastic wrap to prevent a skin forming, then chill in the fridge for 2 hours or until cold. Stir in mango puree, lime juice and zest. Pour into prepared tin and freeze until frozen, preferably overnight.

To make coconut tuilles, grease and line 2 baking trays. Preheat oven to 160°C fan forced. In a small bowl, combine all ingredients and a pinch of salt. Mix until smooth.

Spread 1 teaspoon of mixture on 1 prepared tray to form a 5cm-long round or long oval. It is best to bake just a few at a time until you feel comfortable with it, so spread out a few more then bake for 8-10 minutes or until edges begin to brown.

While tuilles are still hot, use a flat-bladed spatula to lift them off the tray and immediately sit them over a rolling pin or roll around a wooden spoon handle to create twists, then set aside to cool.

Repeat baking and rolling tuilles with remaining mixture.

Remove kulfi from tin and decorate with pistachios, pomegranate arils and tuilles. Slice to serve.


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