All might heard about mango kulfi but let's try Raw Mango Kulfi Recipe now 

Preparation Time: 15 minutes Cooking Time: 30 minutes Freezing Time: 6-8 hours Serves: 4-6

Ingredients:

• 2 cups ripe raw mangoes, peeled and chopped
• 1 cup condensed milk
• 1 cup full-fat milk
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• 1/4 cup chopped pistachios or almonds (optional)
• Kulfi molds or popsicle molds

Instructions:

In a blender or food processor, add the chopped raw mangoes and blend until smooth. Set aside.

In a saucepan, heat the full-fat milk over medium heat until it comes to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the milk thickens slightly.

Add the condensed milk to the saucepan and mix well. Continue to cook for another 5 minutes, stirring continuously to prevent the mixture from sticking to the bottom of the pan.

Add the blended mango pulp to the mixture and stir until well combined. Cook for an additional 2-3 minutes, ensuring the flavors are well incorporated.

Add the sugar and cardamom powder to the mixture and stir until the sugar dissolves completely. Taste the mixture and adjust the sweetness according to your preference.

Remove the saucepan from heat and let the mixture cool to room temperature.

Once the mixture has cooled, pour it into kulfi molds or popsicle molds. If using kulfi molds, cover them with the lids or aluminum foil. If using popsicle molds, insert the sticks into the molds.

Place the molds in the freezer and let the kulfi set for at least 6-8 hours, or overnight, until firm.

When ready to serve, remove the kulfi molds from the freezer and let them sit at room temperature for a few minutes to slightly soften. If using popsicle molds, run them under warm water for a few seconds to help release the kulfi.

Gently unmold the kulfi and serve it on individual plates or bowls. Garnish with chopped pistachios or almonds, if desired.

Enjoy the creamy and refreshing raw mango kulfi as a delightful summer treat!

Note: If you prefer a smoother texture, you can strain the mango pulp before adding it to the mixture in step 4. This will remove any fibrous bits from the mangoes.

You can experiment with variations by adding a pinch of saffron strands for a hint of fragrance or blending in some crushed cardamom seeds for added flavor. Feel free to get creative and make this recipe your own!