Mango Kulfi

5 from 1 vote
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This easy Mango Kulfi is a popular frozen Indian dessert, like mango ice cream. This recipe uses milk and fresh or frozen mango. So tasty and no special equipment needed!

Mango Kulfi: Why You’ll Love this Recipe

  • Kulfi is the Indian version of ice cream. The mango Kulfi is a beautiful shade of pastel orange, packed with mango flavor. The cool, creamy texture makes for perfect spring or summer treats to finish a spicy Indian meal (like my super-popular butter chicken, saag paneer, or shrimp korma recipes).
  • Easy as pie. Ok, way easier actually. No complicated process or time-consuming steps – just mix and freeze! No ice cream machine required, and no eggs (like with other ice cream styles).
  • Scrumptious. The unique flavour of Kulfi comes from cooking down the milk. It concentrates and becomes sweeter. Yum.

Gather Your Ingredients

  • Cornstarch: Used to thicken the cream mixture.
  • Whipping Cream: Provides a lusciously creamy texture to the ice cream.
  • Full Fat Milk: Use whole milk to enhance the creaminess of the Kulfi. You could alternatively swap in evaporated milk and simmer just until the sugar dissolves.
  • White Sugar: Sweetens the ice cream and helps it reach the right texture and consistency when churned.
  • Mango Chunks: puree fresh or frozen ripe mango (I like alphonso mangoes for the best flavor) to make a delicious mango pulp.
  • Water: A small amount of water helps to smooth out the consistency for pureeing mangoes.

How to make it: Step-by-Step Directions for this Mango Kulfi Recipe

Ready for how easy this is?

1. Boil milk & sugar.

2. Stir in pureed mangoes.

3. Freeze the mango kulfi mixture in the freezer until firm.

TA DA!

Grab these Tools

  • Mixing Bowls: Stir up your cream mixture without the mess with a set of mixing bowls.
  • Measuring Cup: For accurate ingredient measurements – crucial for perfect Kulfi every time.
  • Individual cups (or kulfi molds): Traditional Indian Kulfi is made in little molded metal cups called kulfi molds. You can imitate this by freezing the Kulfi in small paper cups, running them under hot water for a few seconds to unmold them onto plates. Or get creative and pour your Kulfi mix into your popsicle molds fixed with an ice cream stick for individual servings!

Do you need an ice cream maker?

I tried making kulfi in my ice cream maker to see if it made a difference to the texture. It didn’t really make a difference to the number of ice crystals (like it does with European ice cream styles). You don’t need it.

Variations: So Many Flavors of Kulfi

  • Pista Kulfi: incorporate 1/2 cup chopped pistachios for an added crunch and sprinkle a few more on top for garnish.
  • Saffron Kulfi: Add a hint of sweetness by mixing in a few threads of saffron for a truly dreamy dessert.
  • Cardamom Kulfi: Bursting with flavor, mix 1/4 -1/2 tsp cardamom powder into the cream mixture to infuse your kulfi with classic Indian taste.
  • Sweetened Condensed Milk Kulfi: If you don’t want a no cook mango kulfi recipe, skip the milk and sugar and use a can of sweetened condensed milk instead (in addition to the heavy cream).
  • Malai Kulfi: Malai Kulfi is a traditional Indian dessert made from thick clotted Malai dairy cream.

FAQs about Mango Kulfi

What is mango kulfi?

Mango Kulfi is a traditional Indian frozen dessert made from thickened milk and cream flavored with ripe mango. It often contains chopped nuts such as pistachios for a crunchy surprise.

What is mango kulfi made of?

Mango kulfi is usually made with milk, sugar, and chopped, ripe mangoes.

How to make mango kulfi?

To make mango kulfi, start by simmering milk and sugar on low heat until it thickens. Add pureed mango. Allow mixture to cool completely before pouring into molds or individual bowls.

Is kulfi basically like ice cream?

Yes and no! Kulfi is similar to ice cream but differs in that it is denser as well as being creamier due to its lack of air bubbles which are present in regular ice cream.

What is the difference between ice cream and kulfi?

The main difference between ice cream and kulfi is that kulfi has a denser texture with fewer air bubbles. Additionally, Kulfi doesn’t use any emulsifiers or stabilizers while ice cream does. It uses boiled, reduce milk, giving it a richer flavor than regular ice cream.FAQ’s about Mango Kulfi

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5 from 1 vote

Mango Kulfi

This easy Mango Kulfi is a simple Indian recipe for mango ice cream using milk pureed with mango. So tasty and no special equipment needed!
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 10

Ingredients 
 

  • 1 tbsp cornstarch
  • 2 cups whipping cream
  • 2 cups milk
  • ¾ cup white sugar
  • 2 cups mango chunks from 2 large, very ripe mangoes (see note on using frozen mango)
  • 2 tbsp water
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Instructions 

  • Whisk together cornstarch, whipping cream, milk and sugar in a large saucepan over medium heat. Bring to a boil, then reduce heat and simmer until thickened and slightly reduced, about 30 minutes.
  • Meanwhile, puree mango chunks in a blender or food processor until smooth.
  • Stir mango puree into cream mixture and pour into individual cups. Cover each cup with aluminum foil and freeze until firm. Alternatively, freeze the kulfi mixture in a plastic-wrap-lined loaf pan and scoop it out with an ice cream scoop once frozen.

Notes

To use frozen mango: put the frozen mango chunks directly in the blender and carefully pour the warm (but cooled slightly) milk mixture over top and blend it together before freezing the Kulfi.
Freezing time: Expect individual kulfi cups to take at least 4 hours in the freezer to become firm, 8 hours if using a loaf pan.
 

Nutrition

Calories: 276kcal | Carbohydrates: 25g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 32mg | Potassium: 180mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1169IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. Andrea says:

    5 stars
    This is delicious. I made it for dessert after your butter chicken recipe (which my whole family is obsessed with by the way) and everyone loved it.