Mango Kulfi

1. Boil the milk in a heavy bottomed pan, till it is reduced to half the quantity on low heat.(approx: 15-20 minutes).
2. Add in condensed milk and mix well.
3. Then add in the fresh cream and mix until everything is incorporated well. Remove from heat and let it cool completely. Strain if desired.
4. Once cooled, add in the mango puree, cardamom powder, yellow color(if using), powdered sugar and mix till everything is well combined.
5. Pour the mixture into kulfi molds, insert popsicle sticks or cover it with lid. Freeze until firm, for about 4-6 hours.

Unmolding kulfies:

1. Keep the kulfi molds under running tap water for about 40-45 seconds, or
2. Dip a kitchen towel in hot water, and slightly squeeze to drain the excess water. Immediately wrap the mold with it for about 15-25 seconds.
3. Then gently turn the popsicle stick, and pull gently to unmold, or invert and tap the molds sharply on the plate.
4. Garnish with chopped almonds, pistachios. Serve immediately or let it stand for about 5 minutes to make the kulfi slightly creamy.

Notes:

• You can use store-bought mango puree or fresh ripe mangoes. I used fresh ripe mangoes. If you are using fresh mangoes, try to use ripe mangoes with less fiber.
• If you are using fresh mangoes,
  • Peel and pit the mangoes. Chop them into small chunks.
  • Pulse in a blender, and make a smooth and thick puree. Do not add water. Strain the mixture into a bowl. Set aside.