Peel the skin of the Mango (1) and chop it to small pieces.
2.
To a bowl add the Kemps Heavy Whipping Cream (1 cup) and whip until soft peaks are formed.
3.
Chop the sides of the White Bread (3 slices). To a blender add bread, Mango Essence (3 dashes), Sweetened Condensed Milk (1 1/4 cups), Evaporated Milk (2 cups), and mango. Blend for a good four to five minutes until it becomes a smooth liquid. Now pour this to the whipped cream. Using a hand blender or egg beater combine well. Pour the mixture to kulfi molds or a container and freeze it.
Author's Notes
I would suggest you use Alphonso mango for this recipe.
Please make sure that the mango is not sour.
You can use any flavor of your choice. Add any fruit crushes or fruits and make different flavors.
Nutrition Per Serving
CALORIES
1683
FAT
77.5 g
PROTEIN
44.5 g
CARBS
203.8 g
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