Indian Ice Cream: Mango Kulfi
Indian Ice Cream: Mango Kulfi
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 233
- Total Fat
- 3 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 70 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 31 grams
- Total: 2 hr 7 min
- Prep: 7 min
- Inactive: 2 hr
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 233
- Total Fat
- 3 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 70 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 31 grams
- Total: 2 hr 7 min
- Prep: 7 min
- Inactive: 2 hr
Ingredients
1 cup ripe mango chunks, plus 1/2 cup diced mango for garnish, optional
1 banana
2 cups mango juice
2 cups plain or vanilla frozen yogurt
1 tablespoon fresh lemon juice
Pinch ground cardamom
Pinch fennel seeds
1/2 cup chopped pistachios, for garnish, optional
Directions
Special equipment:
Ice cream machine- Place the mango chunks, banana, and mango juice into a food processor and process until smooth. Add the frozen yogurt and lemon juice and continue to process until well combined. Transfer the mixture into the frozen insert of a commercial ice cream maker and churn according to manufacturer's instructions. Alternately, put the mixture into a glass baking dish, cover and freeze for 2 to 3 hours, or until frozen. Serve the ice cream in a bowl garnished with diced mango, if using, and pistachios, if using.
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