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Mango Kulfi

 

32

Yield

6

servings

Prep

20

min

Cook

5

min

Ready

2

hrs

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

1 tablespoon gelatin, unflavored
*
3 tablespoons water
4 each mangos
ripe
½ cup sugar
1 tablespoon lemon juice
1 ½ cups heavy whipping cream
whipped until stiff
1 x pistachio nuts
shelled, roasted, ground
*

Directions

Place water in a small saucepan; sprinkle with gelatin.

Allow to soften for five minutes; cook over low heat until dissolved.

Peel and pit mangoes.

Purée flesh in a blender or food processor.

You should have 3½ cups puree.

Place mango in a large bowl; add sugar, lemon juice and dissolved gelatin.

Stir until the sugar dissolves.

Fold whipped cream into mango mixture.

Place bowl in freezer until mixture is half frozen; about one hour.

Remove from freezer; beat until smooth.

Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy.

Garnish with plenty or ground roasted pistachio nuts.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 25840% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 14mg 1%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 10%
Sugars g
Protein 3g
Vitamin A 30% Vitamin C 66%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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