This is the recipe for my Mango Kulfi w Lychee Granita. Unfortunately, I cannot confirm the exactness of it as I pretty much winged it a lot of the way. However, I’m sure with a bit of trial and error, you can get it right the way you’d like.

For the Granita
1 Can Lychees
Calamansi/Lime/Lemon to taste
Sugar to taste
Mint (optional)
Blend the lychees, adding the syrup that comes with the can to it as well. You should get a pulpy kind of mix at the end of the day. It shouldn’t be too much liquid. But it shouldn’t be too thick, so use the syrup to adjust the consistency. After blending, add some calamansi juice to taste and balance this with extra sugar as well. Next pour the blend into a flat tray that will fit in your freezer. Add the mint if you want. Leave it to freeze, checking every hour or two. Use a fork to break it up, then let it freeze more, then break it up more and freeze more until you get a slurpee consistency.
For the Kulfi
2 Large Mangoes
1 can condensed milk
1 can evaporated milk
300ml cream
sugar
calamansi/lime/lemon
Blend the mango flesh, then add the condensed and evaporated milk. Don’t add all the condensed at once as it has a strong flavor. Whip the cream til peaks form. Slowly fold the mango/milk blend into the cream. Add sugar and calamansi to taste. You might need more or less depending on your taste/mangoes. I prefer a lesser condensed milk flavor but it’s what gives the kulfi it’s specific texture.
Once all the ingredients are mixed through, pour into moulds/cups and freeze. You don’t need to churn this at all. To serve, just put 2 and 2 together or don’t, make your own stuff up.
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