Last summer my friend Nausheen hosted the cutest barn-themed birthday party for her daughter Arya. It was a Pinterest party gone right. Everything about it was adorable, from the theme and decorations to the dessert table. She served Indian food, which I loved, because it was delicious and different from what you typically eat at kid parties. The cherry on the cake was her homemade Indian dessert called kulfi. It was the most delicious mango ice cream I have tasted – it’s creamy and tropical and reminded me of flavors I have tasted in Mexican paletas.
I was shocked to learn how simple it was to prepare, which makes it the perfect dessert for busy parents because it requires only two ingredients and no fancy ice cream maker or equipment. It’s a matter of fact, Nausheen served hers in recycled baby food jars with chalk-painted lids and they looked adorable!
5 15.5 ounce cans DOLE® Mango Slices in Heavy Syrup, drained
8 ounces whipped cream
¼ cup agave syrup or sugar
- Blend 4 of cans of drained DOLE® Mango Slices in Heavy Syrup. Dice remaining 1 can of drained mangos and mix with blended mangos.
- Fold in whipping cream by hand.
- Freeze in air-tight containers for a minimum of four hours or until completely frozen.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.