Mango Kulfi (no-cooking)

Ingredients 

• 1 – 1½ cups (200 g) Mango puree (Fresh, frozen, or canned)
• 1 cup (119 g) Heavy cream (32 to 38% fat)
• ¾ can (396 g) Condensed milk ((or more )
• 1 cup (354 g) Evaporated milk
• ½ tsp Cardamon powder
• ¼ cup Pistachio nuts (chopped optional (or other nuts) )
• ½ tsp Saffron strands ((optional))

Instructions

1. Mangoes – If you are using fresh mangoes wash, peel, and pulse the fresh mango flesh/pulp in the food processor or blender until you have a smooth pureePro tip – I like to keep the puree a bit lumps so I have bits of little mango pieces in side the kulfi1 – 1½ cups Mango puree
2. Combine – In a large bowl, combine all the ingredients together. Use a whisk to ensure everything is well combined.Pro tip – at this time it is a good idea to taste and adjust sweetness. You can add one or more tablespoons of condensed milk to sweeten the kulfi mixture.1 cup Evaporated milk,¾ can Condensed milk,1 cup Heavy cream,½ tsp Cardamon powder,¼ cup Pistachio nuts,½ tsp Saffron strands
3. Mold – Pour the mixture into Kulfi molds. Add the lids and popsicle sticksPro tip – I like to use a measuring cup with a spout to prevent spillage. I used 8 x 4 oz Kulfi molds.
4. Freeze – Place the molds in the freezer for 4 to 6 hours or overnight.
5. Unmold – To remove the kulfi from the mold just rub your hands on the outside and gently pull it out.Pro tip– The warmth of your hands will melt the mold causing the kulfi to release from the mold.