Hot days calls for frozen treats and there’s nothing quite like homemade kulfi aka the Indian version of ice cream! This Mango Kulfi has the flavors of mango mixed with the traditional kulfi.
It’s so creamy and so yummy, you would not want to miss out on this one!
With summer around the corner, grocery stores are jam packed with fruits. I always look forward to this season for fruits, those juicy berries, melons, peaches and of course mangoes! It’s hard to pick a favorite because they are all so amazing and taste just the best during summers.
While I love all fruits equally Sarvesh is very biased when it comes to mangoes.
I know I have mentioned this so many times here but his obsession with them just makes me want to mention this each time I talk about mangoes on my blog.
My house is literally filled with mangoes right now. Sarvesh buys them from every store – Costco, Whole Food, Indian Grocey Store because clearly mangoes from one store are not enough and he wants to taste them all!
Oh well since I have so many mangoes lying around, I am making the most of it by cooking and baking with them.
Last week, I used some fresh mangoes to make this Mango Kulfi and it turned out to be so creamy and just about perfect!
What Is a Kulfi?
I have had some people ask me about kulfi so I thought I would include a short info for those unaware.
Kulfi is Indian version of ice cream. It’s made without eggs, without an ice cream maker. Kulfi is made with milk and milk solids. It’s often flavored with nuts, cardamom and saffron.
The basic kulfi is made with only milk,nuts and cardamom. Check out this Malai Kulfi for the creamiest kulfi ever!
Kulfi can be flavored with make different flavors of kulfi like paan, saffron or mango kulfi!
How to Make Mango Kulfi
The traditional way to make kulfi involves cooking the milk until it thickens up quite a bit. Then milk solids are added to the kulfi to make it creamier and its then flavored with cardamom, nuts, saffron.
These days people also make a quick version of kulfi in which you don’t cook at all. It’s instant and no-cook.
It is basically made my mixing together evaporated milk, condensed milk and whipped cream. I like the quick version but I always prefer cooking my kulfi – I feel the taste is just unmatched when its cooked.
This Mango Kulfi Recipe makes the most creamiest kulfi ever and with half the efforts! You still have to cook but the time is cut short by half!
Here is What I Add To My Mango Kulfi Recipe to Make It Rich and Creamy!
✓ dried milk powder to make it creamy
✓ condensed milk for the sweetness and to make it creamier
✓ chopped nuts to give the kulfi nice texture
✓ cornstarch to really thicken it so that it freezes beautifully!
To make kulfi, we usually cook the milk until it really thickens. Like in this Malai Kulfi, I cooked the milk for almost an hour. That’s a lot of time!
So to cut short the process this time, I added a lot of milk powder to the milk. It thickens the milk and make it creamier. Then the addition of condensed milk does the same. And last but not the least, I added some cornstarch to really thicken it up a bit before freezing.
The total cook time taken for this mango kulfi was around 25 minutes which was quite less than an hour than it usually takes.
We absolutely loved this mango kulfi. It’s so perfect for summer, has that rich and creamy texture and I bet you won’t be able to stop at one!
I was able to get 15 small kulfis out of this mixture. I used small paper cups to freeze the kulfi, you can use regular kulfi molds or anything else you fancy.
1- Add whole milk to a heavy bottom pan on medium heat. Let it come to a simmer and then lower the heat to medium-low.
2- Then add the milk powder and mix well.
3- Add the condensed milk and mix.
4- Also add the chopped nuts and mix.
5- Let the milk simmer on low heat for 20 minutes. It will thicken as it cooks.
6- After 20 minutes, add the cardamom powder and mix.
7- Mix cornstarch with water or milk until smooth. Add the cornstarch slurry to the milk and whisk to combine.
8- Let the milk simmer for 5 more minutes after adding the cornstarch, keep stirring continuously. It will thicken considerably. See the picture, it should be that thick and coat the back of a spoon.
9- Remove pan from heat and then let the milk cool completely. Once it has cooled down, add the mango puree.
10- Mix the mango puree with the milk mixture until well combined.
11- Transfer kulfi mixture to plastic cups or kulfi molds.
12- Cover each with aluminium foil and place in the freezer. Once kulfi is little set (around 1.5 hours), take them out of the freezer and stick a ice cream stick in each mold. Return kulfi to the freezer and freeze until set, preferably overnight.
Run a knife around the edges of the mango kulfi to demold. You may also dip the molds in warm water for few seconds and then pull gently to de-mold. Garnish with pistachios or enjoy as such!
More Kulfi Recipes You Might Like
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- 4 cups whole milk
- 1.5 cups dried milk powder
- 14 oz can sweetened condensed milk
- 2 tablespoons chopped nuts I used pistachios and cashews
- 1/2 teaspoon cardamom powder
- 1.5 tablespoons cornstarch dissolved in 3 tablespoons water or milk
- 1 3/4 cups mango puree I used fresh
- Add whole milk to a heavy bottom pan on medium heat. Let it come to a simmer and then lower the heat to medium-low.
- Then add the milk powder and mix well.
- Add the condensed milk and mix. Also add the chopped nuts and mix.
- Let the milk simmer on low heat for 20 minutes. It will thicken as it cooks.
- After 20 minutes, add the cardamom powder and mix.
- Mix cornstarch with water or milk until smooth. Add the cornstarch slurry to the milk and whisk to combine.
- Let the milk simmer for 5 more minutes after adding the cornstarch, keep stirring continuously. It will thicken considerably. See the picture above, it should be that thick and coat the back of a spoon.
- Remove pan from heat and then let the milk cool completely. Once it has cooled down, add the mango puree.
- Mix the mango puree with the milk mixture until well combined.
- Transfer kulfi mixture to plastic cups or kulfi molds. I was able to get 15 small kulfis out of this mixture.
- Cover each with aluminium foil and place in the freezer. Once kulfi is little set (around 1.5 hours), take them out of the freezer and stick a ice cream stick in each mold. Return kulfi to the freezer and freeze until set, preferably overnight.
- Run a knife around the edges of the mango kulfi to demold. You may also dip the molds in warm water for few seconds and then pull gently to de-mold.
- Garnish with pistachios or enjoy as such!
38 thoughts on “Mango Kulfi”
Looks good! If I make it in a big bowl and freeze the entire bowl (instead of splitting into individual cups) will the frozen kulfi be creamy enough for me to spoon out using an ice cream scoop?
kulfi doesn’t have the texture of ice cream, so you can definitely cut into slices and serve
Most of the can of mango puree I have found are sweetened. Will this make the recipe too sweet? I’ve noticed that there is no sugar in the recipe, so was wondering if this was accounted for in the puree or in the condensed milk.
the condensed milk is sweetened so no need for sugar. Cut down on sweetened condensed milk if mango puree is too sweet. I use fresh mango puree and it wasn’t very sweet. And the kulfis were just fine.
do i have to blend(in mixer jar) the kulfi mixture after it is kept in the fridge?
will it make kulfi creamy?
by the way it is easy recipe
no I don’t blend it
Hi can I use cornflour instead of cornstarch
How about using Khoya instead of milk powder? We do not use milk powder normally at home and do not want to get just for making kulfi 🙂
sure use it!
Hi Manali I don’t have milk powder can I use formula milk powder of my 3 year old.. can I use tetra pack of full cream milk or only fresh cow milk should be used?
hmm you make use the formula milk powder, it should work I think. Full cream milk is fine (fresh or packed).
Can we add amul cream instead of condence milk
No! condensed milk is sweet and is what gives the sweetness to the kulfi. Amul cream is cream, there’s so sugar in it so you can’t replace them with each other, totally different things,
Can I use honey instead of sweetened milk? If so what amount should be added?
haven’t tested the recipe with honey so cannot comment on the amount. If you want to use honey, please adjust as per your taste buds. Also condensed milk makes the kulfi creamy so I won’t recommend changing or skipping it.
Hi I am bit confused
mango puree is 3/4 cups or 1 3/4
Thank you ?
it is 1 cup + 3/4 cup
Tried this.Turned out to be awesome.thank you for this lovely recipe