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Add a photoServings: 6
Ingredients
- 4 c. Whole lowfat milk
- 1 1/4 c. Heavy cream
- 1/4 tsp Grated nutmeg
- 5 Tbsp. Sugar
- 1 c. Fresh or possibly canned mango puree, preferably Indian Alfonzo mango
Directions
- Combine the lowfat milk and cream in a medium heavy-bottomed pan and bring to the boil. Reduce the heat and cook the lowfat milk, gently bubbling, stirring often, till it reduces to half the amount, about 2 1/2 c.. Set aside to cold.
- When cold, stir in the nutmeg, sugar, and the mango pulp. Pour the mix distributing it proportionately, into 6 kulfi molds. If kulfi mounds are unavailable use popover or possibly muffin tins or possibly small ramekins and cover with plastic wrap. Freeze till set, about 6 hrs.
- To serve, remove the kulfi by running a sharp knife around the inside surface of each mold. If necessary dip the molds in warm water to loosen them. Slip each kulfi on a dessert plate and cut crossways into 3 to 4 slices and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 226 | |
| Calories from Fat 131 | 58% |
| Total Fat 14.72g | 18% |
| Saturated Fat 8.97g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 75mg | 3% |
| Potassium 252mg | 7% |
| Total Carbs 18.55g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 19.07g | 13% |
| Protein 5.75g | 9% |
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