Mango Kulfi is an Indian-style ice cream flavored with mango puree. Make it using fresh mangoes in the summer or frozen mangoes, or canned mango puree throughout the year.
I am sharing 2 methods to make mango kulfi in this post. One with condensed milk and the other no-cook method. Choose the one that you like better.
Here are some more mango dessert recipes: Mango Basundi, Mango Phirni, Aamras, and Mango Shrikhand.
Jump to:
About Mango Kulfi
Mango Kulfi is an Indian frozen dessert, an Indian version of ice cream flavored with mangos. It’s rich, creamy, and super delicious and is traditionally made by slow-cooking milk until it is reduced and then flavoring it with ripe and juicy pureed mangoes.
Just like Malai Kulfi or Kesar Pista Kulfi, this delicious Mango Kulfi recipe is also made using simple ingredients, needs no ice cream machine, and requires minimal effort.
I am sharing two recipes to make mango kulfi in this post. One is the old-fashioned way, where the milk is reduced on slow heat until it is thick and creamy and mixed with mango puree for a profound flavor.
And the other one is the Instant no-cook version, where a few ingredients are mixed, poured into the molds, and tada! Mango kulfi gets ready in under 10 minutes.
You might wonder about the difference between the two methods and which you should follow. Let me clear this up for you. The taste of kulfi made using both methods is great but very different.
The one made using the traditional method has a nice caramelized taste from reducing the milk. The texture is also slightly coarse (danedar), which is the authentic texture of a kulfi. This method takes 40-45 minutes for the kulfi to cook.
The instant version, however, has a smooth, creamy texture. It is also no-cook, comes together in 10 minutes, and this shortcut is effortless.
So I suggest you try both versions once and see which one you like the best.
This easy mango kulfi recipe is vegetarian and gluten-free. You can easily double or triple it too.
Ingredients
Milk – Kulfi tastes best when it is creamy and rich. Do not compromise on using the best ingredients for taste and texture. I have used full fat milk (whole milk) to make kulfi and suggest the same to you.
Mangoes – Mango Kulfi can be made using fresh mangoes, frozen mangoes, or canned mango pulp.
If using fresh mangoes, then choose the best ripe and juicy mangoes. Choose mangoes that have nonfibrous pulp. I prefer Kesar or Alphonso mangoes which are very flavorful. You can find these in your nearby Indian grocery store during summer. Check out my post to make Homemade Mango Puree.
Dried Nuts – I have used almonds, cashew nuts, and pistachios in this mango kulfi recipe. Powdering them not only gives a nice taste but also a great texture to this dessert.
Saffron is totally optional but highly recommended.
Condensed Milk – Condensed milk makes the kulfi very creamy and helps to set it without forming crystals.
Powdered Sugar – You can adjust the sugar according to the sweetness of the mangoes.
Cornstarch – A little cornstarch (cornflour) makes this kulfi super creamy and luscious and reduces cooking time.
Cream – Use heavy cream for the best result. Having said that, low-fat cream also works fine.
You can add a little ground cardamom to flavor the kulfi.
How To Make Mango Kulfi
Traditional Method
Add ¼ cup almonds, ¼ cup cashew nuts, and 2 tablespoon unsalted pistachio to the small jar of a grinder and grind to make a coarse powder. Do not grind for a long time; otherwise, the nuts will get heated, release their oil, and become moist.
Keep the powder aside.
Add 1-liter full-fat milk (whole milk ) into a heavy bottom non-stick pan and bring it to a boil. Once the milk comes to a boil, reduce the heat to low.
Add 1 pinch of saffron threads (optional) to the pan and mix well.
Let the milk cook on low heat until it is reduced to almost ½ of the initial volume (20-25 minutes). Stir frequently at regular intervals to avoid scorching the bottom of the pan.
Keep scraping the sides of the pan at regular intervals and add the solidified milk back to the pan.
Once the milk is reduced to ½, add the almond cashew pistachio powder we made earlier to the pan and mix well.
Add 8 oz (250 g) of sweetened condensed milk to the pan and mix well.
Dissolve 1 tablespoon cornstarch (corn flour) in 3 tablespoon water in a small bowl to make a slurry, and add the slurry to the milk.
Add ¼ cup of heavy cream and cook for another 2-3 minutes until the milk becomes thick and creamy.
Remove the pan from heat and cool the mixture to room temperature.
Add 1 cup of mango puree and mix well when the mixture is cooled.
Note – Check for sweetness at this stage. If needed, add sugar and mix until dissolved.
Pour the mixture into kulfi molds and seal them tightly with the lid. Freeze for 6-8 hours or until set.
Note – Sealing the mold tightly is important to avoid the formation of ice crystals in the kulfi.
To serve, remove the mango kulfi from the molds by dipping the molds in water for a few seconds. Garnish with almond and pistachio slivers. Serve immediately.
Instant No-Cook Method
Add ¼ cup almonds, ¼ cup cashew nuts, and 2 tablespoon unsalted pistachio to the small jar of a grinder and grind to make a coarse powder. Do not grind for a long time; otherwise, the nuts will get heated, release their oil, and become moist.
Add
- powdered nuts
- 1 cup heavy cream
- 1 cup mango puree
- ¼ cup whole milk
- ½ cup sweetened condensed milk
- 2 tablespoon milk powder
- 1 teaspoon cardamom powder
to a mixing bowl and mix well using a wire whisk.
The instant mango kulfi mixture is ready.
Pour it into the molds and freeze for 6-8 hours.
Frequently Asked Questions
Alphonso and Kesar Mangoes are the best to make this Kulfi. However, you can use any ripe and juicy mango.
Some other options are Dasheri, Begumpalli, or Badami. You can even use canned mango puree to make it.
Once your kulfi is properly set, take them out of the molds. Rub the mold or matkas (small earthen pots) between your palms or dip them in warm water for a few seconds. Run a butter knife around the edges and quickly remove the kulfi from the mold.
Pro Tips By Neha
You can add some mango chunks to the kulfi for a nice bite.
Add some crumbled khoya to the kulfi mixture to make it richer.
If you don’t have kulfi molds, you can also freeze the kulfi in popsicle molds. Any mold with a tight-fitting lid works.
You can also freeze it in disposable small paper cups. Just pour the kulfi mixture into the cups and cover the cups tightly with aluminum foil. Insert an ice cream stick through the foil in the kulfi and freeze.
Serving Suggestions
Remove the kulfi from the mold and serve it immediately.
You can cut it into slices and top it with falooda sev or sabja seeds (basil seeds) soaked in water.
Sprinkle some cardamom powder and dried rose petals on top before serving. You can also drizzle rose syrup, rose water, or kewra water.
Storage Suggestions
Mango kulfi can be stored in the freezer for up to 6 months. Just pull it out and unmold it before serving.
You Might Also Like
Recipe Card
Easy Mango Kulfi Recipe (India Mango Ice Cream) – 2 ways
Ingredients
- ¼ cup whole almonds
- ¼ cup whole cashew nuts
- 2 tablespoon unsalted pistachios
- 1 liter whole milk (full-fat milk)
- 1 pinch saffron strands (optional)
- 8 ounce sweetened condensed milk (250 g)
- 1 tablespoon cornstarch (cornflour)
- ¼ cup heavy cream
- 1 cup mango puree (fresh or canned)
- almond and pistachio slivers for garnishing
Instructions
- Add almonds, cashew nuts, and pistachio to the small jar of a grinder and grind to make a coarse powder. Do not grind for a long time otherwise, the nuts will get heated and release their oil and become moist.
- Keep the powder aside.
- Add whole milk into a heavy bottom non-stick pan and bring it to a boil. Once the milk comes to a boil, reduce the heat to low.
- Add saffron threads (optional) to the pan and mix well.
- Let the milk cook on low heat until it is reduced to almost ½ of the initial volume (20-25 minutes). Stir frequently at regular intervals to avoid scorching at the bottom of the pan.
- Keep scraping the sides of the pan at regular intervals and add the solidified milk back to the pan.
- Once the milk is reduced to ½, add the almond cashew pistachio powder that we made earlier to the pan and mix well.
- Add condensed milk to the pan and mix well.
- Dissolve cornstarch in water to make a slurry and add the slurry to the milk.
- Add heavy cream and cook for another 2-3 minutes until the milk becomes thick and creamy.
- Remove the pan from heat and cool the mixture completely.
- When the mixture is cooled, add mango puree to it and mix well.
- Note – Check for sweetness at this stage. If needed, add sugar and mix until dissolved.
- Pour the mixture into kulfi molds and seal them tightly with the lid. Freeze for 6-8 hours or until set.
- Note – Sealing the mold tightly is important to avoid the formation of ice crystals in the kulfi.
- To serve, remove the mango kulfi from the molds by dipping the molds in water for a few seconds. Garnish with almond and pistachio slivers. Serve immediately.
Devi Annamalai
Delights like your kesar mango kulfi makes summer even more special. Very well done n presented.
Devi
Sanjana Sri
Wow…. Amazing recipe.
prachi agarwal
great click…………
shobha
i love any recipe with mango. thanks
Diane S.
Thank you so much for posting this recipe! I’m located in the US. I wanted to make a special dessert this past weekend for my Son in-Law who is originally from Mumbai. I tried your shortcut version & served it with Nankhatai. The Kulfi was absolutely delicious! The entire family loved it!
I did change some of the dimensions because I wanted to use up the entire can of milk: 4 Tablespoons of ground almonds, 1 (14 oz.) can of sweetened condensed milk, 1/2 C. heavy cream, 2 Tablespoons milk powder, 1 tsp. cardamom, and one (15 oz.) can diced mango, drained & pureed. I didn’t have any molds, so I poured it into a large bowl with an airtight lid. I used an ice cream scoop to scoop out the servings into dessert bowls. It was the perfect amount of sweetness; not too much, not too little.