Mango Kulfi
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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!) Here's a simplified version.
- Check with a grownup and wash your hands before you begin.
- 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. Some stores sell frozen mango that's already cut into pieces, which you can use instead.
- Put the cut-up mango pieces in the blender. Use the puree setting on the blender to mix the mango until it is smooth and creamy.
- Use a spatula to scrape all the mango puree into a large bowl. Important: if you used frozen mangos, make sure the mango puree is warmed to room temperature before you continue with the rest of the recipe. If your bowl is microwave safe, you can speed up the time it takes to warm up the frozen mango by putting it in the microwave for about 1 minute. Some microwaves may take more or less time because each microwave has different amounts of cooking power.
- Add the lemon juice and sugar to the mango, and stir it until the sugar is dissolved into the mango.
- Ask a grownup to help you use an electric mixer to beat the whipping cream in a large bowl until it is stiff. You can do this by hand without an electric mixer by stirring it really fast, but it takes a long time and your arm will get really tired!
- Heat the water to almost boiling in a small microwave-safe bowl for about 30 seconds. Some microwaves may take more or less time because each microwave has different amounts of cooking power.
- Use an oven mitt to remove the bowl from the microwave.
- Sprinkle the gelatin over the hot water, stirring with a small spoon to mush out all the lumps. Make sure the gelatin stays warm and is totally smooth, because globs of gelatin in your mango kulfi are kind of gross to eat.
- Slowly pour the liquid gelatin into the mango while stirring it in with a spoon. If you don't stir it in completely, you'll end up with those gelatin globs.
- Spoon the whipped cream into the mango mix and gently stir it in so that the mix is all the same color -- kind of a pale yellow.
- Put the mango mix in the freezer for about 1 hour, until it is half-frozen.
- Take the mango mix out of the freezer and stir it up until it is smooth.
Spoon the mango mix into small bowls or Popsicle™ molds and put them back in the freezer until it is half-frozen, but still creamy.
- Clean up the kitchen while you're waiting for your mango kulfi to refreeze. Then, eat your neat, sweet frozen treat!
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