Mango Kulfi
Yield
6 servingsPrep
20 minCook
5 minReady
2 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
gelatin, unflavored
|
*
|
| 45 | ml |
water
|
|
| 4 | each |
mangos
ripe |
|
| 118 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 355 | ml |
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.
