Mango Kulfi

1 pint heavy cream
1 30-ounce can Alphonso mango pulp
1 14-ounce can sweetened condensed milk
Zest of 1 lime
1/4 teaspoon cardamom powder
1 pinch salt

In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins).

Place in the freezer, and allow to set for at least 10 hours, until frozen.

Dip the outside of the pan in warm water, just long enough to release the kulfi.

Remove plastic wrap. Slice and serve the kulfi immediately. If you’re using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

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