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Oh boy, kulfi! Just the sound of the name makes my mouth water. I had it first many years ago at Tabla in New York and was instantly hooked. The traditional recipe requires lots of simmering, but not this one, courtesy of the NY Times. EASY peasy! Dazzle your friends…and yourself!

• Serves 12 (more with small-size molds)
• Prep Time: 
5 minutes (plus freezing time, 10 hours)

This recipe for instant mango kulfi takes short cuts, using canned sweetened condensed milk and heavy cream. It’s a recipe that has no fixed season, that takes no time to mix up. It’s not authentic. It is delicious!

N.B., I use a quirt of 1/2 a lime in addition to the other ingredients.

• 1 pint heavy cream
• 1 30-ounce can Alphonso mango pulp
• 1 14-ounce can sweetened condensed milk
• zest of 1 lime
• ¼ teaspoon cardamom powder
• 1 pinch salt

In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins). Place in the freezer, and allow to set for at least 10 hours, until frozen.

Dip the outside of the pan in warm water, just long enough to release the kulfi. After you’ve used the plastic wrap to help you unmold neatly, throw it away. Slice and serve the kulfi immediately. If you’re using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

I sprinkle with some chopped toasted pistachios.