Coconut & Rosewater Kulfi with Mango Salad

PREP 15 minutes + 5 hours to freeze

• 2 cups skim milk
• 400ml light coconut milk
• 1½ cups light cream
• ⅓ cup caster sugar
• 1 cinnamon stick
• ⅔ cup skim milk powder
• 2 teaspoons rosewater essence
• ½ teaspoon ground cardamom
• ¼ cup pistachios, finely chopped
• 425g can mango slices in natural syrup, drained
• ¼ cup mint leaves
  

 COOK 10 minutes

1. Place a 21cm x 10cm (base measurement) loaf pan in the freezer to chill. Combine skim milk, coconut milk, cream, sugar, and cinnamon stick in a heavy-based saucepan. Cook and stir over low heat for 5 minutes or until sugar dissolves. Increase heat. Bring to the boil. Whisk in the milk powder; cook and stir for 5 minutes or until the mixture thicken. Remove from heat. Stand for 5 minutes. Remove and discard cinnamon sticks. Stir in rosewater and cardamom.
2. Pour milk mixture into prepared pan. Freeze for 1 hour. Sprinkle top with pistachios. Freeze for a further 4 hours or until firm. 
3. Combine mango and mint leaves in a small bowl. Stand kulfi at room temperature for 5 minutes; scoop into bowls. Serve with mango salad.

NUTRITION 1301kj;

19g fat (12g sat);

11g protein; 

30g carbohydrate;

1g fiber a serve