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Frozen Mango Cream (Aam Kulfi) Recipe

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Servings: 12

Ingredients

Cost per serving $0.04 view details
  • 1 pkt cream cheese - (8 ounce)
  • 3/4 c. sugar
  • 1 ctn frzn whipped topping - (8 ounce) thawed
  • 1 can Alphonso mango pulp - (30 ounce) (or possibly 3 1/2 c. mango puree) see * Note Fresh mango slices (optional) Finely-minced pistachios (optional)

Directions

  1. * Note: Look for canned Alphonso mango pulp in Indian markets, valued for its overtones of rose, pineapple, and nectarine. Or possibly puree 3 cans (about 1 lb. each) mango, liquid removed, or possibly about 3 1/2 pounds pitted, peeled, diced fresh ripe mangoes. If using fresh mangoes, add in more sugar to taste. In India, servings are often adorned with edible gold or possibly silver leaf.
  2. In a large bowl with a mixer, beat cheese and sugar till well blended. Add in whipped topping, in dollops, beating to combine. Gently whisk in mango till blended.
  3. Pour mango mix into a 10- by 15-inch rimmed pan. Freeze till hard, at least 3 hrs or possibly overnight. When frzn, serve or possibly wrap airtight and freeze up to 1 week.
  4. To serve, cut into diamonds or possibly rectangles and lift out with a wide spatula. Garnish with mango slices and pistachios.
  5. This recipe yields 12 to 16 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 12g
Recipe makes 12 servings
Calories 48  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 12.5g 3%
Dietary Fiber 0.0g 0%
Sugars 12.49g 8%
Protein 0.0g 0%

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