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This dessert is from Pakistan. I ate this in Chicago with my friend Farah. Ice cream and fruit go really well together. (Actually, ice cream and ANYTHING go well together!)
- Check with a grownup and wash your hands before you begin.
- If you have pureed mango, pour into the bowl, and skip to step five. If you have frozen mango pieces (some stores sell frozen mango that's already cut into pieces) let them thaw. If you have fresh mangos, ask a grownup to help you peel the mangos and cut the mango off the pits. This can be tricky to do because ripe mangos are pretty slippery and hard to cut.
- Put the cut-up mango pieces in the blender. Use the puree setting on the blender to mix the mango until it is smooth.
- Use a spatula to scrape all the mango puree into a large bowl. (Option: for more mango taste, try using 3/4 cup mango.)
- Add the condensed milk and the evaporated milk to the mango, and stir until blended.
- Add the ice cream, and stir until blended. (If the ice cream is too hard to stir in, put all the ingredients into the blender, blend briefly, and return to bowl.)
- If you want, sprinkle the top with some chopped pistachios.
- Cover the bowl with plastic wrap or tin foil. Put the mixture into the freezer until frozen (a couple hours).
- Clean up the kitchen while you're waiting for your mango kulfi to freeze. Then, take the kulfi out of the freezer, let thaw a bit, serve, and eat your neat, sweet frozen treat!