| 1. Preparing the mango : |
2. Cut the wedge on top of the mango, and using a slim knife, slowly carve out the seed and pull it out. The inner fruit flesh has to be as intact as possible |
3. Using a spatula (or the back of a spoon), smoothen the inner walls of the now seedless mango |
4. Place it in a cup (standing position), cover with saran wrap and keep in freezer to harden |
5. Phirni : |
6. Blitz the lychees and strain |
7. Heat milk in a pan and add lychee juice and stir to mix well |
8. Add the coconut cream after a minute |
9. Allow the liquid to start simmering and then add the ground rice |
10. Mix continuously, ensuring that the rice is evenly dispersed. Ensure that the flame is on low, since after adding the rice, the solution will thicken very quickly |
11. Add sugar and cardamom powder and mix well |
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12. Add little milk if the mixture is too thick |
13. Taste and adjust flavours as required |
14. Turn off the heat once the phirni is considerably thickened (it needs to resemble a thick paste texture) |
15. To serve : |
16. Once the phirni reaches room temperature, transfer it into a piping bag and fill the mango to the brim |
17. Cover the mango with a saran wrap again (ensure that the tip of the mango does not touch the wrap) and keep it in the freezer to set (about 15-30 minutes) |
18. Remove the mango before serving |
19. Slice the mango into thick, uniform slices and gently peel the outer skin |
20. Ensure that you work quickly, since the heat will cause the phirni to melt very quickly |
21. Serve with fresh lychees |
22. Enjoy! |
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