Chef Mohammed Saleem Gafoor recreates summer memories with alphonso mango kesar kulfi

At the heart of this summer-inspired creation is my own story, shaped by growing up in Dehradun. I remember a mango orchard just behind my home that would come alive each summer, filling the air with a sweet, refreshing aroma. Evenings were spent there with friends — playing and talking — as the scent of ripening fruit lingered around us. Those days naturally flowed into simple routines, like walking back home from school and stopping to enjoy kulfi from a local vendor — moments defined by ease, familiarity, and companionship.

These memories now find expression in my Alphonso Mango Kulfi. Using a fresh Alphonso reduction, I have designed this preparation not just to deliver the taste of mango, but to recreate the fragrant experience of that orchard. By folding the pulp into cooled milk, I preserve the fresh, delicate aromatics that define the fruit at its peak, ensuring that each bite carries a sense of those summer evenings.

While I prefer Alphonso mangoes for their distinct character, the recipe remains adaptable. Kesar or dasheri mangoes can be used as suitable alternatives, allowing the dish to be recreated without compromising its essence. Rooted in my personal memories and simple joys, this kulfi reflects a balance of tradition and technique, bringing together the sensory richness of mango season with the warmth of childhood experiences.

Ratnagiri Royale Kulfi (Alphonso Mango Saffron Kulfi)

Ingredients

Full-fat milk 200 gm

Cream (35% fat) 200 gm

Condensed milk 80 gm

Roasted pistachios (chopped) 50 gm

Kashmiri Mongra saffron ½ pinch

Alphonso mangoes 600 gm

Method

Simmer the milk and cream over low heat for 10 minutes, then remove from heat.

Add the condensed milk, chopped roasted pistachios, and saffron. Cover with cling film and set aside to cool for about 30 minutes.

Prepare a puree from the fresh mangoes and add it to the milk mixture. Mix well.

Pour into moulds and freeze overnight.

Serve with fresh mango and garnish with roasted nuts.

— Chef Mohammed Saleem Gafoor is Executive Pastry Chef, Four Seasons Hotel, Bengaluru