Some desserts simply taste like summer, and this is one of them. Layers of velvety cardamom kulfi-style ice cream, sweet ripe mango, whipped cream and crunchy pistachio coconut dukkah come together in a tall sundae glass that looks every bit as vibrant as it tastes. Inspired by the bright colours of tropical fruit and leisurely days in the sunshine, it’s a dessert that’s guaranteed to impress family and friends while showcasing the wonderful versatility of Greenfields herbs and spices.
Preparation time: 20 minutes
Freezing time: 2-3 hours
Total time: Approximately 2 hours 20 minutes
For the cardamom kulfi
400ml whole milk
100ml double cream
3 tbsp condensed milk
1 tsp Greenfields Ground Cardamom
Pinch of Greenfields Saffron, soaked in 1 tbsp warm milk
1 tsp Greenfields Rose Water
2 tbsp finely chopped pistachios
For the mango layer
2 large ripe mangoes, diced
1 tbsp lime juice
1 tsp Greenfields Lime Powder
1 tbsp Greenfields Greek Pine Honey
For the crunchy topping
2 tbsp finely chopped pistachios
2 tbsp toasted desiccated coconut
1 tbsp Greenfields Dukkah
½ tsp Greenfields Sumac (optional for a citrusy finish)
To assemble
Whipped cream
Extra diced mango
Lime zest
Extra pistachios
A little extra Dukkah for sprinkling
Energy: Approximately 410 kcal
Protein: 6.5g
Carbohydrates: 54g
of which sugars: 42g
Fat: 19g
Saturated fat: 10g
Fibre: 2g
Salt: 0.1g
The ingredients used in this recipe could also be used to create…
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