Thursday, April 29, 2010

Mango Kulfi

serves...a lot. This came bursting out of my ice cream maker. Um, maybe a quart?


This is a recipe that I cut out of Vegetarian Times and have been meaning to try for awhile. It is allegedly an Indian frozen treat. I’ve never had the real thing, but this was tasty. The texture is different from ice cream…less creamy, but fluffier somehow. 

flesh of 2 mangos

2 12-oz. cans evaporated milk

1 14-oz. can sweetened condensed milk

1/2 tsp ground cardamom

Puree the mango flesh, transfer to a large bowl and whisk in the milks and cardamom. Freeze in ice cream maker according to manufacturer’s instructions.

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