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Name: Mango Kulfi
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tb Unflavoured gelatin; 4 Ripe mangoes; 1 tb Lemon juice; 1 1/2 c Whipping cream, whipped; Shelled roasted pistachios; 3 tb Water; 1/2 c Sugar

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INGREDIENTS

1 tb Unflavoured gelatin
4 Ripe mangoes
1 tb Lemon juice
1 1/2 c Whipping cream, whipped
Shelled roasted pistachios
3 tb Water
1/2 c Sugar

Servings

INSTRUCTIONS

Mango Kulfi is a delightful Indian ice cream. Although it does not have a custard base it does have a soft, creamy texture. You dont even need and electric ice cream gizmo to make it! Kulfi is usually moulded into individual portions and garnished with lots of ground roasted pistachio nuts. 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. Puree flesh in a blender or food processor. You should have 3-1/2 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. Makes 6 1 cup molds Origin: Appeal (quarterly publication for Overwaitea Foods) Shared by: Sharon Stevens.

NOTES

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Mango Kulfi

1 tb Unflavoured gelatin
4 Ripe mangoes
1 tb Lemon juice
1 1/2 c Whipping cream, whipped
 Shelled roasted pistachios
3 tb Water
1/2 c Sugar

Mango Kulfi is a delightful Indian ice cream. Although it does not have a  custard base it does have a soft, creamy texture. You dont even need and  electric ice cream gizmo to make it!  Kulfi is usually moulded into  individual portions and garnished with lots of ground roasted pistachio  nuts.    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.  Puree flesh in a blender or food processor. You should have 3-1/2 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. Makes 6 1  cup molds    Origin:  Appeal (quarterly publication for Overwaitea Foods) Shared by:  Sharon Stevens.

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Nutrition

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Serving Size: 1 Serving (227g)
Recipe Makes: 6 Servings

Calories: 388
Calories from Fat: 103 (27%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.5g
Cholesterol 41.1mg		13 %
Sodium 14.3mg		0 %
Potassium 245.1mg		6 %
Total Carbohydrate 74.7g		22 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 72.2g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 388

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