Mango Kulfi

RECIPE

ngredients
3 cups mango puree
1 ¼ cups sweetened
condensed milk (one 14-
ounce can)
1 ½ cups evaporated
milk (one 12-ounce can)
¼ teaspoon ground
cardamom
¼ teaspoon kosher salt
½ cup chopped
pistachios, for garnish
(optional)
½ cup cubed mango, for
garnish (optional)
Cooking Directions
Combine the
ingredients in a
blender or food
processor and blend
until smooth.
2. Pour into twelve ½-
cup ramekins, 3 ice
cube trays or 15 to
18 Popsicle molds,
cover and transfer to
the freezer.
3. If using Popsicle
molds, place a stick
in each mold once it
is half-frozen, or
after about 45
minutes.
4. Freeze until
completely
hardened, about 2
hours if in ice cube
trays and a little
longer in larger
shapes.
5. The kulfi keeps for 1
month in the freezer.
6. Note: If using
ramekins or ice cube
trays, when ready to
serve, run a knife
around the edges
and unmold onto
individual plates.
7. (Serve 1 ramekin or
2 to 3 ice-cube-size
portions per person.)
8. Garnish with
pistachios and cubed
mango, if desired.

INFO & TIPS

Enjoy

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