holidays Mango Kulfi (xpost)

[Guest guest]

xpost mc/veg - A frozen dessert

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " December 12, 2000 " >

<Summ>

<Nam>

Cheat & apos;s Mango Kulfi

</Nam></Summ>

<RcpE name= " Cheat & apos;s Mango Kulfi " author= " BBC Good Food 2000-11 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Cheat's Mango Kulfi

 

Recipe By :BBC Good Food 2000-11

Serving Size : 6 Preparation Time :0:10

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

425 grams canned mango slices

10 each cardamom pods -- podded and crushed

400 grams canned condensed milk

1 1/4 cups double cream

FOR GARNISH:

2 ripe mangoes -- peeled and sliced

1 lime -- for the juice

 

PREPARE AHEAD: Drain the can of mango (chill the juice to drink later). Puree

the mango slices until smooth, then stir together with the cardamom seeds and

condensed milk. Whip the cream until it just holds its shape, then fold into the

mango mixture. 2 Pour into 6 dariole moulds (slanted) or 1/2-cup ramekins and

freeze until firm — about 3 hours or overnight.

 

TO FINISH: Thirty minutes before serving, transfer the kulfis to the fridge to

soften them. Turn out onto small serving plates and put a few fresh mango slices

around each. Sprinkle with a little lime juice.

 

Source:

" Mary Cadogan, food director at Good Food "

T(Chilling):

" 3:00 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 337 Calories; 24g Fat (60.9% calories

from fat); 6g Protein; 28g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol;

92mg Sodium. Exchanges: 1 1/2 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat.

 

NOTES : Chill or freeze overnight. Just a few ingredients and 10 minutes of your

precious time go into the making of this luscious dessert -- a perfect way to

cool the palate after the spicy main course.

 

Nutr. Assoc. : 5747 2130706543 3254 720 0 4088 2130706543

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 0:10 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " canned mango slices " unit= " grams " qty= " 425 " >

<INtI>

5747

</INtI>

</IngR>

<IngR name= " cardamom pods " unit= " each " qty= " 10 " >

<IPrp>

podded and crushed

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " canned condensed milk " unit= " grams " qty= " 400 " >

<INtI>

3254

</INtI>

</IngR>

<IngR name= " double cream " unit= " cups " qty= " 1 1/4 " >

<INtI>

720

</INtI>

</IngR>

<IngR name= " FOR GARNISH: " code= " S " ></IngR>

<IngR name= " ripe mangoes " qty= " 2 " >

<IPrp>

peeled and sliced

</IPrp>

<INtI>

4088

</INtI>

</IngR>

<IngR name= " lime " qty= " 1 " >

<IPrp>

for the juice

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

PREPARE AHEAD: Drain the can of mango (chill the juice to drink later). Puree

the mango slices until smooth, then stir together with the cardamom seeds and

condensed milk. Whip the cream until it just holds its shape, then fold into the

mango mixture. 2 Pour into 6 dariole moulds (slanted) or 1/2-cup ramekins and

freeze until firm — about 3 hours or overnight.

</DirT>

<DirT>

TO FINISH: Thirty minutes before serving, transfer the kulfis to the fridge to

soften them. Turn out onto small serving plates and put a few fresh mango slices

around each. Sprinkle with a little lime juice.

</DirT>

</DirS>

<Srce>

Mary Cadogan, food director at Good Food

</Srce>

<AltT label= " Chilling " elapsed= " 3:00 " />

<Note>

Chill or freeze overnight. Just a few ingredients and 10 minutes of your

precious time go into the making of this luscious dessert -- a perfect way to

cool the palate after the spicy main course.

</Note>

</RcpE></mx2>

KitPatH http://home.earthlink.net/~kitpath/

Link to mastercook resource network, recipes, more