Ingredients:

• 32 oz Fat-Free Ricotta Cheese
• 28-35 oz Fat-Free Sweetened Condensed Milk
• 48 oz Mango Pulp/Pieces/Juice
• Sugar to taste

Method:

1. Let Ricotta Cheese soften by removing it from the fridge for a while. Mix all but sugar till smooth.
2. Add sugar to taste. Keep mixing so sweetness is uniform.
3. Pour either in Kulfi containers or a Bundt cake mould.
4. Freeze till set (at least 5 hours).

Recipe courtesy of Zareen