Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, stuffed mango kulfi. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Stuffed mango kulfi is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Stuffed mango kulfi is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have stuffed mango kulfi using 5 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Stuffed mango kulfi:

1. Prepare 6 cup Milk (full cream)
2. Get 5 Mangoes
3. Prepare 1/3 cup Milkmaid -
4. Get 1 handful Almonds
5. Take 1 handful Tooti-frooti

Steps to make Stuffed mango kulfi:

1. We need to remove the seed of the mango while keeping the entire shape of the mango intact. Gently squeeze the mango & do not peel the mango.  - Remove the top of the mango by slicing the head/cap of the mango. Retain this cap. Now using a kitchen knife loosened the pulp around the mango seed. Firmly hold the seed and rotate it to loosen it further. Now pull it out. Place the mango with skin on in a small cup so it stands upright.
2. Remove any pulp from the seed and add it to the mango mixture.
3. Heat milk and reduce it till becomes 1/3rd. Add milkmaid & stir.
4. Add the mango pulp to the reduced milk.
5. Stir the mixture occasionally
6. Fill the cavity of the mango shell with the kulfi mixture. Put the mango cap back and freeze it for 8-9 hrs
7. Once frozen, remove and peel the mango and then slice and serve. Garnish with tooti frooti & almonds.

So that’s going to wrap this up with this exceptional food stuffed mango kulfi recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!