3 cups heavy (whipping) cream
1 cup whole milk
1 cup canned sweetend mango pulp
a pinch of saffron – dissolved in 2 tbsp warm milk
3/4 cup sugar (if needed, as the pulp is sweet too)
pinch of salt
Bring the cream and milk to a boil in a large heavy saucepan over high heat, stirring occasionally. Reduce the heat to low and cook at a bare simmer, stirring frequently, for about 1 hour, until the mixture is reduced by about one-third and is thickened.
Whisk the mango, sugar, and salt in to the cream mixture. Bring to a simmer over medium-low heat, stirring frequently until the sugar is dissolved; do not boil. Now add the dissolved saffron and stir.
Then remove from heat and allow it to cool to room temperature.
Divide the kulfi among eight 4-ounce paper muffin cups or similar kulfi molds. Cover tightly with foil and freeze for at least 8 hours, until firm.
To serve, remove the paper cups and place the kulfis on small plates. Garnish with some chopped pistachios if you like – delicious Mango Kulfi is ready to dazzle your guests!