Kulfi (Indian-Style Popsicle)

Mango and Cream Cheese

Chef Chintan Pandya of Rahi | New York

Adapted by StarChefs | April 2021

INGREDIENTS:

½ gallon whole milk
10 ounces Smithfield pourable cream cheese
10 ounces granulated sugar
15 ounces chopped mango
6 ounces mango puree

METHOD:

Boil and reduce milk until it reduces to ¼ in volume. Add and dissolve sugar when it is still hot. Whip the cream cheese. Cool the milk mixture and add the mango. Add the whipped cream cheese and pour into popsicle molds and freeze for 2 hours. Demold and serve.

---