Mango Kulfi

Method

Mix the cornflour with 1 tablespoon of cold water and set to one side. Quickly bring the evaporated milk to the boil in a non-stick saucepan. Add the cornflour mixture and simmer for 2 minutes until it is the consistency of pouring custard. Stir in the sugar until dissolved, then transfer to a bowl and leave to go cold.

Peel the mango and slice the flesh away from the stone. Place in a food processor and blend to a smooth purée.

Stir the mango purée, ground cardamom and cream into the custard, then press the mixture through a sieve into a clean bowl. Now you can either churn the mixture in an ice-cream maker or pour it into a plastic container, cover with a lid and freeze until firm but not rock solid – about 2 hours. If using the latter method, transfer the ice-cream to a food processor and blend until smooth, then freeze for another hour. Repeat this process twice more, then spoon it into six tall, freezer-proof moulds – clean, small yoghurt pots are ideal. Freeze for at least 8 hours, or until firm.

To serve, peel the second mango and slice the flesh away from the stone. Halve the passion-fruit and scoop out the pulp with a teaspoon. Cut the mango flesh into small, neat pieces and mix with the passion-fruit pulp.

Remove the kulfi containers from the freezer, leave them at room temperature for 5 minutes, then turn them out onto serving plates. Spoon some of the mango and passion- fruit salsa alongside and serve straight away.