Monday, June 18, 2007

Mango kulfi

3 tb Water
4 Ripe mangoes
1/2 cup Sugar
1 1/2 cup cream, whipped

roasted pistachios finely cut

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. 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 in kulfi moulds and freeze until about half frozen but still creamy.