Since good fresh mangoes are not easily available where I live I have used canned mango pulp. Pour the pre-chilled non-fat evaporated milk into a pre-chilled mixing bowl and whip at medium-high speed to the consistency of semi-stiﬀ peaks.
Let it set in the fridge.
Mango pulp cool whip dessert. Add mango puree condensed milk and whipped cream and mix all together. In a large bowl mix the mango pulp sweetened condensed milk and the Cool Whip and blend them all together with a hand blender until smooth and creamy. Freeze to make BPK kulfi.
Mix it gently cover. MANGO SPONGE CAKE all-purpose flour fresh mango pulp oil sugar vanilla extract baking powder baking soda cardamom powder salt 1-12 cups of mango resulted in pudding cake. I have used fresh mangoes but it can also be prepared with mango pulp.
Wash and chop all the fruits to bite size pieces and add it to the mango pulp mixture. In that case just mix cool whip sugar if required vanilla extract and mango purée. In a large bowl combine the mango pulp condensed milk and the whipped cream.
Take the chilled whipping cream in a wide mouth bowl and using a hand blender beat it until it forms a stiff peakTo this add the mango pulpsweetened condensed milk. If mangoes are sweet make mousse without sugar. Prepare Jello according to speed set method following the package directions.
Place most of the diced mango in a blender or food processor and puree to a smooth silky consistency. Then add the mango pulp and the sugar and mix. The cool whip can be used instead of heavy cream.
Fold well until the entire cool whip has been blended well into the pulp milk and jell-o. Reserve a small portion of the diced mango for garnish. Mix mango pulpcool whip and condensed milk in a large bowl and refrigerate till jello is prepared.
Make sure there are no lumps. The mango mousse mixture should be smooth without any lumps. Mix mango pulp in the 3rd part and freeze to make mango kulfi.
Whisk it well to make it smooth and creamy. Add the cool whip to the jell-o mix mango pulp and evaporated milk. Peel and dice the mangoes into small cubes.
Gently mix it with a spoon or spatula till everything blendsNow add in the chopped fruitstutti frutti and cashewsmix it well and keep it refrigerated for an hour or two. Cover with the lid or aluminium foil. Pour into a clean air tight container or glass baking dish.
Three ingredientsa blender and less than 5 minutes is all you need to make this luscious summer classic dessert. Sprinkle the gelatin powder over the water to make the gelatin wet. If you are using frozen mangoes.
In the fourth part mix powdered almonds pistachios and saffron soaked milk. Immediately after preparing Jello mix it with mixed mango pulpcool whip and condensed milk and pour it into large 13 by 11 inches baking pan or desired cups or holders and refrigerate for 3 hours to set firm and serve chilled. Add the can of mango pulp and the can of evaporated milk.
Mix sitaphal pulp in the 2nd part and freeze to make sitaphal kulfi. Heat the milk over a stove or in the microwave till its hot and then pour hot milk to the gelatin and mix to dissolve the gelatin completely. Thaw the Cool Whip for a while so that it is a little soft by keeping it in normal room temperature for 10 15 minutes or so.