1 tb Unflavoured gelatin

      3 tb Water

      4    Ripe mangoes

    1/2 c  Sugar

      1 tb Lemon juice

  1 1/2 c  Whipping cream, whipped

           - until stiff
           Shelled roasted pistachios
           - ground
  Mango Kulfi is a delightful Indian ice cream.  Although it does not have a
  custard base it does have a soft, creamy texture.  You don't even need and
  electric ice cream gizmo to make it!  Kulfi is usually moulded into
  individual portions and garnished with lots of ground roasted pistachio
  nuts.
  Place water in a small saucepan; sprinkle with gelatin.  Allow to soften
  for five minutes; cook over low heat until dissolved.  Peel and pit
  mangoes. Puree flesh in a blender or food processor.  You should have 3-1/2
  cups puree. Place mango in a large bowl; add sugar, lemon juice and
  dissolved gelatin. Stir until the sugar dissolves.  Fold whipped cream into
  mango mixture.  Place bowl in freezer until mixture is half frozen; about
  one hour. Remove from freezer; beat until smooth.  Pack into individual
  bowls or molds; return to freezer and freeze until about half frozen but
  still creamy.  Garnish with plenty or ground roasted pistachio nuts.  Makes
  6  1 cup molds

  Origin:  Appeal (quarterly publication for Overwaitea Foods) Shared by:
  Sharon Stevens.