Mango Ice Cream (Kulfi) Recipe

2 cups of cubed fresh or frozen mango

1 cup of heavy cream

1/2 tsp of cardamom powder

1/3 cup of boiling water

1/3 cup of water at room temperature

14 oz can of sweetened condensed milk

1/4 cup of unsalted pistachios*

1/4 cup of blanched and peeled almonds*

*you can also use any combination of pistachios and almonds adding up to 1/2 cup

1. Soak the cardamom powder in the boiling water
2. In a food processor, blender, or Vitamix fitted with a metal blade, process the nuts until coarsely ground.
3. Add the mangos, water with soaking cardamom, an additional 1/3 cup of water, the cubed mangoes, and condensed milk to the nuts .  Process until smooth. Pour mixture into a large bowl.
4. In a medium bowl, whip the heavy cream until soft peaks form.
5. Gently fold the whipped cream a little at a time into the mango mixture.
6. Pour mixture into a shallow tray.  Freeze mixture for 3 hours.
7. Remove pan from freezer and break up any ice crystals that have formed and mash the mixture until its uniform and no s remain. Spoon mixture into desired molds and freeze for a further 4 hours or overnight.
8. Unmold the Kulfi and enjoy!