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Mango Kulfi


Ingredients:

3 cups heavy (whipping) cream

1 cup whole milk

1 cup canned sweetend mango pulp

¼ cup packed light brown sugar

Pinch of salt

Directions:

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.