Frozen Mango Cream (Aam Kulfi)

Directions

1. * Note: Look for canned Alphonso mango pulp in Indian markets, valued for its overtones of rose, pineapple, and nectarine. Or possibly puree 3 cans (about 1 lb. each) mango, liquid removed, or possibly about 3 1/2 pounds pitted, peeled, diced fresh ripe mangoes. If using fresh mangoes, add in more sugar to taste. In India, servings are often adorned with edible gold or possibly silver leaf.
2. In a large bowl with a mixer, beat cheese and sugar till well blended. Add in whipped topping, in dollops, beating to combine. Gently whisk in mango till blended.
3. Pour mango mix into a 10- by 15-inch rimmed pan. Freeze till hard, at least 3 hrs or possibly overnight. When frzn, serve or possibly wrap airtight and freeze up to 1 week.
4. To serve, cut into diamonds or possibly rectangles and lift out with a wide spatula. Garnish with mango slices and pistachios.
5. This recipe yields 12 to 16 servings.