Ingredients
2 fresh, ripe, sweet mangoes (use 3 mangoes if they are not very pulpy), 1 1/2 cups evaporated milk, 2 1/2 cups thickened double cream, 1 3/4 cups sweetened condensed milk, 2 tablespoons almond meal
Method
– Remove the mango pulp carefully. Put all of the ingredients in a blender and mix them until they are completely smooth.
– Pour the ice cream mixture into molds or bowls, or into one large bowl and freeze it until it is almost set.
– Remove the bowl or bowls from the freezer and whisk it thoroughly until all of the lumps are gone. This prevents ice crystals from forming in the kulfi and gives it a smooth texture. Put the ice cream back into the freezer and leave it until it is set.
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