Ingredients
- 1 pint heavy cream
- 1 can (30 ounce) mango, pulp (Alphonso mango pulp)
- NOTE: Make sure to use Alphonso mango pulp - the others are not as flavorful and you'll have a bland result!
- 1 can (14 ounce) sweetened condensed milk
- 1 lime, whole (zest of 1 lime)
- 1/4 teaspoon cardamom powder
- 1/32 teaspoon sea salt (just a pinch! himalayan sea salt
How to Make
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Step 1: Line a 9 0r 10 inch loaf pan with plastic wrap. This makes it easy to unmold. OR, use unlined individual ramekins. Set aside.
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Step 2: In a large bowl mix all the ingredients until its a uniform color (ie: no streaks), then pour the mixture into the prepared pan or ramekins.
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Step 3: Place in the freezer, and allow to set for at least 10 hours
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Step 4: When fully frozen, dip the pan in warm water, just long enough to release the kulfi. Use the plastic wrap as handles to unmold. Slice and serve the kulfi immediately. If you’re using ramekins, allow to sit at room temperature for a few minutes before serving.
We hope you enjoy this recipe!
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