Mango Kulfi

1 tb Unflavoured gelatin

3 tb Water

4 Ripe mangoes

1/2 c Sugar

1 tb Lemon juice

1 1/2 c Whipping cream, whipped

- until stiff Shelled roasted pistachios - ground Mango Kulfi is a delightful Indian ice cream. Although it does not have a custard base it does have a soft, creamy texture. You don`t 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.