3 cups heavy (whipping) cream
1 cup whole milk
1 cup canned sweetend mango pulp
¼ cup packed light brown sugar
Pinch of salt
Bring the cream and milk to a boil in a large heavy saucepan over ghigh heat, stirring occasionally. Reduce the heat to low and cook at a bare simmer, stirring frequently, for about 1 ½ hours, until the mixture is reduced by about one-third and is thickened.
Whisk the mongo, sugar, and salt inot the cream mixture. Bring to a simmer over medium-low heat, stirring frequently until the sugar is dissolved; do not boil. Pour through a fine strainer set over a large glass measure or bowl. Let cool to room temperature.
Divide the kulfi among eight 4-ounce paper cups or similar molds. Cover tightly with foil and freeze foe at least 8 hours, until firm, or for up to 2 days.
To serve, remove the paper cups and place the kulfi on small plates, with the narrow end up.