Mango Kulfi is an Indian-style ice cream flavored with mango puree. Make it using fresh mangoes, frozen mangoes, or canned mango puree (vegetarian, gluten-free).

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.

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 with slow-cooking milk until it is reduced and then flavored 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.

The other 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 recipe is vegetarian and gluten-free. You can easily double or triple it too.

Here are some more mango dessert recipes

• Mango Basundi
• Mango Phirni
• Aamras
• Mango Shrikhand
• Mango Sago
• Mango Matho
• Mango Sticky Rice

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  – Sweetened 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 unsweetened 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
• 2 tablespoon unsalted pistachio

to the small grinder jar and grind to make a coarse powder. Do not grind for long; otherwise, the nuts will get heated, release their oil, and become moist.

Keep the powder aside.

Add 1 liter of full-fat milk (whole milk) into a heavy-bottomed non-stick pan and bring it to a boil over medium-high heat. 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 you 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 unsweetened 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 to the cooled mixture 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.

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 long; otherwise, the nuts will get heated, release their oil, and become moist.

Add

• powdered nuts
• 1 cup unsweetened 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

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.

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