Mango Kulfi

Make this rich and delicious mango kulfi at home using my traditional recipe for that authentic taste and texture. There is also a cheat’s instant version shared in the post which comes together in under 10 minutes.

And if you love mango desserts, do not forget to try my other mango recipes like Mango Phirni, Aamras, or Mango Shrikhand.

Jump to:

• About This Recipe
• Ingredients
• How to make Mango Kulfi?
• How to make Instant Mango Kulfi?
• Frequently Asked Questions
• Pro Tips by Neha
• Serving Suggestions
• Storage Suggestions
• You might also like
• Recipe Card

About This Recipe

Mango kulfi is an Indian frozen dessert which is an Indianized version of mango ice cream. 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.

I am sharing two recipes to make mango kulfi today. One is the old fashioned way were the milk is reduced on slow heat until it is thick and creamy and is then mixed with mango puree for a profound mango flavor. And the other one is the Instant version where a few ingredients are mixed together, poured into the molds, and tada! mango kulfi gets ready in under 10 minutes.

You might be wondering what is the difference between the two methods and which one should I follow? Let me clear this for you. The taste of kulfi made using both the methods is great but very different from each other.

The one made using the traditional method has a nice caramelized taste from reducing the milk and the texture is also slightly coarse (danedar), which is the authentic texture of a kulfi. This method takes 30 minutes for the kulfi to cook. The instant version however is smooth in texture. It is also no-cook, comes together in 10 minutes and this shortcut is effortless too.

So I suggest you try both the versions once and see which one you like the best.

Ingredients

Milk – Kulfi tastes best when it is creamy and rich. Do not compromise on using the best ingredients for the best taste and texture. I have used full-fat (whole) milk to make kulfi and suggest the same to you as well.

Mango Puree – Choose the best ripe and juicy mangoes to make the puree. Choose the mangoes which have nonfibrous pulp. I prefer Kesar or Alphonso mangoes which are very flavorful. You will be able to find these in your nearby Indian grocery store.

Frozen or canned mango puree also works great in this recipe. In fact, by using frozen or canned mango puree, you are able to make this kulfi any time of the year.

Nuts – I have added almonds, cashew nuts, and pistachios. Powdering them not only gives a nice taste but also a great texture to this dessert.

Saffron – This ingredient is totally optional. 

Condensed Milk  – Condensed milk makes the kulfi very creamy and helps to set it without forming crystals. 

Powdered Sugar – Adjust the sugar according to the sweetness of the mangoes.

Cornstarch – A little cornflour or cornstarch makes this kulfi super creamy and luscious and also reduces the cooking time. 

Cream – Use heavy cream for the best result. Having said that low-fat cream also works fine.

How to make Mango Kulfi?

Add ¼ cup almonds, ¼ cup cashew nuts, and 2 tablespoon unsalted pistachio in 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 1-liter full fat (whole )milk into a heavy bottom non-stick pan and bring it to boil. Once the milk comes to a boil, simmer the heat to low.

Add 1 pinch of saffron threads 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). Keep stirring frequently at regular intervals.

Once the milk is reduced to ½, add the almond cashew pistachio powder that we made earlier to the pan and mix well.

Add 250 g of sweetened condensed milk to the pan and mix well.

Dissolve 1 tablespoon cornflour in 3 tablespoon water to make a slurry and add the slurry to the milk. Add ¼ cup of heavy cream and cook for another 2-3 minutes.

Remove the pan from heat and cool the mixture completely.

When the mixture is cooled, add 1 cup of 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 it from the molds by dipping it in water for a few seconds. Garnish with almond and pistachio slivers. Serve immediately.

How to make Instant Mango Kulfi?

Add 1 cup heavy cream, 1 cup mango puree, ¼ cup whole milk, ½ cup sweetened condensed milk, 2 tablespoon milk powder, and 1 teaspoon cardamom powder in a mixing bowl and mix well using a wire whisk. The instant mango kulfi mixture is ready. Pour it in the molds and freeze for 6-8 hours.

Frequently Asked Questions

Pro Tips by Neha

You can add some mango chunks in the kulfi for a nice bite.

This recipe can be easily halved, doubled or tripled.

If you don’t have kulfi molds, you can freeze the kulfi in popsicle molds as well. In fact, any mold with a tight-fitting lid works.

You can also freeze it in disposable 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 on top before serving. You can also drizzle rose syrup, rose water, or kewra water (vetiver 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.

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Recipe Card