Mango Kulfi

Directions

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.

Purée flesh in a blender or food processor.

You should have 3½ 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.