Kulfi semi fredo with mango
A lovely dessert of sweetness from mango, coconut milk and a small amount of maple syrup.
Dairy free/gluten free: Serves 6
Kitchen Notes: You can't replace the cornstarch here with arrowroot or kudzu.1 cup blanched almonds 4 tablespoons cornstarch 3 1/2 tablespoons maple syrup 2 teaspoons natural vanilla essence 1 cup coconut milk 1/2 cup toasted pistachio nuts with an extra 1/4 cup for decoration 1/2 cup blanched and toasted almonds with an extra 1/4 cup for decoration 2 teaspoons hulled tahini 3 mangos
Line an ice cream or loaf tin - the liquid quantity of tin will need to be 3 cups - with wax paper, and let it drape over the sides a little. Just do the best you can, you might need to fold the corners so it can fit. You can use cling wrap if you want.
Put the almonds and 2 1/4 cups water in a blender and combine well. Peg four layers of muslin onto a jug or bowl and strain through the mixture. I prefer to pick it all up at this stage, twist the muslin and squeeze out the milk. Measure out 2 cups of almond milk.
Put the cornstarch, maple syrup and vanilla essence in a saucepan. Add a small amount of almond milk to the saucepan, mixing to a smooth paste. Slowly add the remaining milk, and coconut milk, so you end with a smooth mixture. Put over a gentle heat and bring to the boil, stirring constantly. Remove as soon as it comes to the boil. Set aside to cool just a little.
Add the slightly cooled almond/coconut mix to a blender, together with the 1/2 cup each of the pistachio and almond nuts, and tahini. Blend well until light and fluffy.
Pour into prepared tin and freeze until just lightly frozen - time will depend on your freezer. The kulfi should not be frozen solid (the colour will change from opaque and creamy to clear and dull) but just enough to allow it to hold its shape, generally 2-3 hours. If you have frozen it solid, simply remove to the fridge to thaw a little before inverting and serving.
Cut the cheeks from the mango and using a small sharp knife, trim the skin from the cheek. Cut each cheek into desired size - I usually do 3. Invert onto serving plate and remove the paper. Sprinkle with the remaining nuts. Serve each slice with 1 cheek of mango.