Mango Kulfi Recipe




Mango Kulfi Ingredients

1 tbsp unflavoured gelatin
3 tbsp water
4 ripe mangoes
1/2 cup sugar
1 tbsp lemon juice
1 1/2 cup whipping cream, whipped until stif, f
1 shelled roasted pistachios ground

A Recipe for
Mango Kulfi

 

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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This is a recipe for Mango Kulfi from the recipe cookbook of Recipes-to-go (Fruit)


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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




Mango Kulfi

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Mango Kulfi Directions

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.

Serves: 6

 

 

 

 

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