Ingredients

• 2 - ripe mangoes
• 2 tbsp - sugar
• 5 to 6 - Ice cubes
• A few mango cubes for garnishing
• For Kulfi:
• 2 litres - milk
• 400 ml - condensed milk
• 15 - Almonds (roughly powdered)
• 10 - Cashewnuts (roughly powdered)
• 7 drops - rose water

How to Make Mango Bahar

• Peel the mangoes, extract the pulp and churn it in a blender along with sugar and ice cubes.
• Refrigerate the puree till serving time.
• To Prepare Kulfi:
• Bring the milk to a boil in a non-stick pan.
• Lower the heat and keep stirring continuously till the milk is thickened and reduced to almost 750 ml.
• Add condensed milk and stir well.
• Add the roughly powdered almonds and cashewnuts to the milk and keep stirring for five minutes.
• Remove from heat. Add rose water.
• When cool, pour into kulfi moulds and freeze till set.
• Put a little mango puree in a serving plate and top it with kulfi.