Made using mango puree, condensed milk, kesar, and full cream milk, Mango Kulfi is a delight for the taste buds.
During summers, everyone needs something to cool down; it’s the season of Ice creams, Sorbets, Frozen Yogurts and refreshing cold drinks.
I am always excited for this season! No, not because of the heat, because I can eat unlimited ice creams without thinking twice. And also my favorite Indian dessert, KULFI.
Kulfi is an Indian version of Ice Cream which is creamier and denser as compared to your regular ice creams, making it irresistible. So let’s see how to make it at home.
I can still resist eating ice creams, but if there is Kulfi in-front of me, I just can’t say no!
So if you visit me in Summers, there will always be some homemade Kulfi stored in my freezer and sometimes I even flavour it up with seasonal fruits.
And what can be better than a Mango based Kulfi, in this season.
Kulfi and Mangoes, this combination always make me feel better after a long tiring day of work. I also love my all time favorite, Kesar Pista Kulfi.
This Summers, get your favorite juicy mangoes home and make this Aam Kulfi and I am sure you will make this again and again until the mango season gets over.
What is Kulfi?
It is an Indian version of Ice cream that is getting popular all over the world. Denser and creamier, It has a shape like a cone.
Add Mangoes in the season to make it a delicious variety. We will see here how to make it.
It was popularly sold by the local street vendors called kulfi walas in large earthen pots, but with time it has become very popular and is now on the menu of every North Indian restaurant.
If you are looking for a vegan version, you can also use Almond Milk or Cashew Milk, it makes the Kulfi creamier.
You can even make No Cook Mango Kulfi!
You just need 4 ingredients – milk, condensed milk, cream and mangoes.
Blend everything together and then add saffron and cardamom powder. Add in the moulds and freeze. If you do not have them; use any popsicle mould or you can buy moulds on Amazon.
To make this special dessert, you just need a few ingredients – Mango, Full Cream Milk, Condensed Milk, Saffron, Fresh Cream, Corn Flour and Nuts.
Which mango is best to make it?
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.
How to take it out from the mould?
Once your Kulfi is properly set, take them out of the moulds or the earthen pots.
Just rub the mould or matkas (small earthen pots) between your palms or dip in some warm water for a few seconds. Quickly remove.
Step By Step Recipe
Blend almonds, cashew nuts and pistachio coarsely in a blender. Keep it aside.
Heat milk in a heavy bottom pan. Simmer the heat when it comes to a boil.
Add saffron threads. Let it cook till it is reduced to almost 1/2.
Add in the almond cashew pistachio mixture and stir the mixture at regular intervals or else it can burn at the bottom and give a very foul taste.
Add condensed milk.
Dissolve cornflour in a little water and add it to the milk. Add the fresh cream. Cook for another 2-3 minutes.
Remove from heat and cool.
When the mixture is cooled, add the mango puree. Mix well.
Pour the mixture in kulfi moulds and freeze till set. To serve, remove it from the moulds by dipping it in water for a few seconds. Garnish with almond and pistachio slivers. Serve immediately.
Mango Kulfi Recipe
Made using mango puree, condensed milk, kesar, and full cream milk, Mango Kulfi is a delight for the taste buds. Here is how to make it.
- 1/4 cup Almonds Blanched and skin removed
- 1/4 cup Cashew nuts
- 2 tbsp Pistachio Blanched and skin removed
- 1 litre Full cream milk
- 1 pinch Saffron
- 250 g Condensed milk
- 1 tbsp Cornflour
- 1/4 cup Fresh cream
- 1 cup Mango puree
- Almond and pistachio slivers for garnishing
- Blend almonds, cashew nuts and pistachio coarsely in a blender.
- Heat milk in a heavy bottom pan.
- Simmer the heat when it comes to a boil.
- Add saffron threads.
- Let it cook till it is reduced to almost 1/2.
Stir the mixture at regular intervals or else it can burn at the bottom and give a very foul taste.
Add the dry fruits mixture in the milk.
- Add condensed milk.
- Dissolve cornflour in a little water and add it to the milk.
Add the fresh cream and cook for another 2-3 minutes.
Remove the pan from heat and cool the mixture.
When the mixture is cooled, add the mango puree and mix well.
Pour the mixture in kulfi moulds and freeze till set.
Remove it from the moulds by dipping the mould in water for a few seconds.
- Garnish with almond and pistachio slivers.
- Serve immediately.
You can add some khoya to make the kulfi even richer.
I like my kulfi very slightly sweet. If you like it sweeter, you can increase the amount of condensed milk or even add sugar.