Lychee-Coconut Phirni In Alphonso Mango

• mango Alphonso
• lychees Fresh, : 15-18, peeled and deseeded
• coconut cream : 1/4 cup
• basmati rice : 3 tbsp, soaked and ground
• milk : 2 cups
• sugar : 5-6 tbsp, add as per preference as lychees are also sweet
• cardamom powder : 1/4 tsp

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
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 !

mango, lychees fresh, coconut cream, basmati rice, milk, sugar, cardamom powder

Taken from www.yummly.com/recipe/Lychee-coconut-Phirni-In-Alphonso-Mango-1815705 (may not work)