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Mango Ice Cream (Kulfi) With Cardamom

Mango Ice Cream (Kulfi) With Cardamom
Prep Time
10-15 Mins
Cook Time

45-60 Mins

The best thing about kulfi, is how simple it is to make. No machine is required. It's traditionally made from khoa (cooked-down milk) and flavorings and frozen in individual metal cones, but this modern interpretation uses sweetened condensed and evaporated milks and can be frozen in ice cube trays, Popsicle molds or ramekins.
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Source:  The Washington Post
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  • 3 cups mango puree
  • 1 1/4 cups sweetened condensed milk (one 14-ounce can)
  • 1 1/2 cups evaporated milk (one 12-ounce can)
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped pistachios, for garnish (optional)
  • 1/2 cup cubed mango, for garnish (optional)

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Cooking Directions

  1. Combine the ingredients in a blender or food processor and blend until smooth.

  2. Pour into twelve 1/2-cup ramekins, 3 ice cube trays or 15 to 18 Popsicle molds, cover and transfer to the freezer.

  3. If using Popsicle molds, place a stick in each mold once it is half-frozen, or after about 45 minutes.

  4. Freeze until completely hardened, about 2 hours if in ice cube trays and a little longer in larger shapes.

  5. The kulfi keeps for 1 month in the freezer.

  6. Note: If using ramekins or ice cube trays, when ready to serve, run a knife around the edges and unmold onto individual plates.

  7. (Serve 1 ramekin or 2 to 3 ice-cube-size portions per person.)

  8. Garnish with pistachios and cubed mango, if desired.

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Comments posted by users for Mango Ice Cream (Kulfi) With Cardamom recipe:

  1. plz sent recipe all dish

    on Apr 28 2012 6:54AM Report Abuse OBAID KHAN
  2. what is kosher salt ?

    on Oct 22 2009 9:48AM Report Abuse Guest

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