Easy Mango Kulfi Recipe (India Mango Ice Cream) - 2 ways
Mango Kulfi is an Indian-style ice cream flavored with mango puree. Make it using fresh mangoes, frozen mangoes, or canned mango puree.
Servings: 8 people
Ingredients
- ¼ cup whole almonds
- ¼ cup whole cashew nuts
- 2 tablespoons unsalted pistachios
- 1 liter whole milk (full-fat milk)
- 1 pinch saffron strands optional
- 8 ounces sweetened condensed milk 250 g
- 1 tablespoon cornstarch (cornflour)
- ¼ cup unsweetened 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, release their oil, and become moist.
- Keep the powder aside.
- Add 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 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.
Video
Notes
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 the powdered nuts, 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 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.
Notes
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.
This recipe can be halved, doubled, or tripled.
Nutrition
Calories: 208kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 44mg | Potassium: 252mg | Fiber: 1g | Sugar: 22g | Vitamin A: 545IU | Vitamin C: 13mg | Calcium: 112mg | Iron: 1mg
