Mango kulfi is a creamy and luscious Indian frozen dessert that comes together with just 7 ingredients and 10 minutes of prep time. This eggless, no-cook Indian ice cream is made with fresh ripe mangoes, condensed milk, whipping cream, and a blend of aromatic spices, creating a heavenly combination of flavors. It's the perfect treat on a hot day!
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Mangoes are considered the king of tropical fruits because of their unique and succulent taste. My family enjoys them in various recipes including drinks, cheesecake, salads, and curries, but this creamy mango kulfi is one of our favorites.
You'll always find a few mango kulfis in my freezer during the peak mango season in May through September. It's such an easy and crowd-pleasing recipe, and I'm pretty sure you'll fall in love with it as well.
Why You Will Love This Recipe
- It's a no-cook dessert with a 'wow' factor, that needs 7 ingredients and 10 minutes of prep time.
- You don't need an ice cream machine for this no-churn Indian Ice Cream.
- It's an easier and quicker 10-minute variation of the traditional recipe that takes 40-45 minutes.
What is Mango Kulfi?
Mango kulfi is an Indian frozen dessert made with mango pulp, milk, cream, and sugar. This popular Indian ice cream bar is prepared without eggs and doesn't require any churning. The batter is typically poured into an umbrella or cone-shaped kulfi mold and frozen until firm.
The traditional Mango Kulfi recipe requires a slow reduction of milk after which it is flavored with mango puree. This recipe is a much easier and simpler process in which the batter is ready to be chilled in 10 minutes.
Kulfi is often served as a special treat during festivals of Diwali and Holi, and other celebrations. It's an extremely popular snack food sold by street vendors in India during the warmer months. Let's get started on this delicious treat!
Another Kulfi Favorite: Kulfi Ice Cream
Ingredients- Notes & Substitutions
So, Why does kulfi taste so good? The secret lies in the following rich and delicious ingredients including ripe, juicy mangoes. Let's take a look at some notes and possible substitutions:
- Mangoes: To make a smooth mango puree, pick ripe, sweet mangoes that are non-fibrous. I prefer to use Altaufo or Indian Alphonso Mangoes. If the mangoes are excessively juicy, strain the mangoes through a sieve. You can drink this juice or use it to make salad dressing.
- Sweetened Condensed Milk: This is the star ingredient that reduces the preparation time to minutes while giving the same rich, slow-cooked taste. We're only using about half of a 14-ounce can here. Transfer the remaining to a glass jar with a lid and refrigerate. Use it in recipes like kalakand, coconut ladoo, and mango ice cream.
- Heavy Whipping cream: This gives the ice cream a creamy smooth texture and flavor. For best results chill it in the fridge before using.
- Milk powder: For a creamy kulfi, use full-fat milk powder. The addition of milk powder gives this kulfi a rich taste. My preferred brand is Nido. You can find it in your nearest Indian or Middle Eastern store, or online.
- Cardamom: Using freshly ground cardamom enhances the taste of kulfi. Deseed 2 green pods and grind them in a spice grinder or mortar and pestle.
- Nuts: Pistachios are the traditional choice for mango kulfi. However, you can use cashews and/or almonds if you like. Omit the nuts to make it nut-free.
- Saffron: A little goes a long way with saffron strands. We only need 8-10 strands for this recipe. Allow 5-10 minutes for the saffron to bloom by soaking it in hot water.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Mango Kulfi
Here are the easy step-by-step instructions and photos for this delectable recipe for mango kulfi:
Step 1: Blend Ingredients
Peel and chop mangoes. Follow this easy guide on how to cut mangoes if needed. Blend mangoes in a blender or use a hand blender to puree them until smooth. (pic 1)
In the same jar, add whipping cream, milk powder, and sweetened condensed milk. (pic 2, 3 & 4)
Now add soaked saffron along with the liquid, and cardamom powder. Using the smoothie button blend everything until well combined and smooth. (pic 5 & 6)
If adding nuts, add 2 tablespoons of chopped pistachios and stir with a spatula (don't blend). (pic 7)
Pour the mix into 3 oz. disposable paper cups, leaving ½ inch of space from the top. Top with the reserved pistachios and saffron strands. (pic 8)
The Mango Kulfi mix is now ready to chill.
Step 2: Chill & Serve
Cover it tightly with aluminum foil. Make an incision in the center using a pairing knife, and insert an ice cream stick. (pic 9 & 10)
Alternatively, pour the mango kulfi mix into kulfi / Ice cream molds and assemble as per the manufacturer's instructions.
Place the kulfi cups in the freezer for 6-8 hours, or overnight to set the kulfi.
To serve, use kitchen shears and make ½-inch cuts along the circumference of the cup. Now gently peel off the cup segments to separate the kulfi. (Pic 11 & 12)
If using a kulfi mold, follow the manufacturer's instructions or partially dip it in warm water for 1-2 minutes to loosen the kulfi. Now, twist the ice cream stick and pull out the kulfi.
Serving Suggestions
For the best flavor, serve kulfi chilled. Remove the mango kulfi from the freezer 5-10 minutes (depending on the weather) before serving.
How to Store, Freeze & Make-Ahead
You can freeze Kulfi for up to two months. Remove from the freezer about 5-10 minutes before you're ready to eat.
I often prepare Kulfi a week ahead of get-togethers, it's quite a time-saver when you have so many other things to organize.
I seal the kulfi cups tightly with aluminum foil to prevent infusion of any freezer smells, and freeze them until ready to use.
Recipe Tips & Notes
- Mangoes: Use ripe, sweet, and non-fibrous mangoes to make a puree. If the mangoes are too fibrous, strain the pulp through a sieve.
- Milk powder: For creamy kulfi, use full-fat milk powder. Using any low-fat version will reduce the creaminess of this dessert.
- Cardamom: Using freshly ground cardamom enhances the taste of kulfi.
- Nuts: You can use cashews and/or almonds instead of pistachios if you like. Feel free to skip the nuts altogether for a nut-free kulfi.
- Saffron: To allow enough time for the saffron to bloom, soak it in hot water for 5 minutes. That will also give it time to cool down a bit.
Frequently Asked Questions
Mango kulfi is traditionally made with mango pulp, milk, cream, and sugar. However, this instant mango kulfi recipe is made of mango pulp, condensed milk, whipping cream, milk powder, pistachio, cardamom, and saffron.
Kulfi and ice cream are both frozen desserts, but they differ in texture, preparation method, and flavor profile.
Kulfi has a denser and creamier texture compared to ice cream, resulting in a more substantial and slower-melting treat.
Unlike ice cream, which is churned to incorporate air, kulfi is made by simmering and reducing milk, resulting in a smoother and more intense texture.
Additionally, kulfi often includes flavors like cardamom, saffron, and nuts, giving it a distinct and aromatic taste that sets it apart from the typically lighter and sweeter flavors of ice cream.
Malai, mango, pista, kesar, badam, and kewra are just a few examples of traditional kulfi flavors, but there are many other variations and regional specialties available, each offering a unique and delightful taste experience.
Kulfi and Rabdi are both popular Indian desserts, but they differ in their preparation and texture. Kulfi is a frozen dessert made by simmering and reducing milk until thickened, then freezing it in molds, resulting in a dense and creamy texture. Rabdi, on the other hand, is a sweet, thickened milk-based dessert made by boiling milk until it reduces to a creamy consistency, and served chilled or at room temperature. It has a softer and more pudding-like texture compared to kulfi.
Reader's Favorite Mango Recipes
These recipes are part of the Mango Recipe Collection as well as Indian Dessert Recipes:
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📖 Recipe
Mango Kulfi
Equipment
Ingredients
- 1 cup mango puree made with 2 ripe Ataulfo mangoes
- 1 cup heavy whipping cream chilled
- ½ cup sweetened condensed milk (5 ounces- ½ a 14 oz can)
- 2 tablespoon milk powder (full-fat milk powder)
- 8-10 saffron strands soaked in 2 teaspoons hot water
- 1 teaspoon cardamom powder freshly ground
- 2 tablespoon finely chopped pistachios + 1 tablespoon for topping
Instructions
Prepare & Assemble Kulfi
- Peel and chop mangoes. Follow this easy guide on how to cut mangoes if needed. Blend mangoes in a blender or use a hand blender to puree them until smooth.
- In the same blender jar, add whipping cream, sweetened condensed milk, soaked saffron, milk powder, and cardamom powder. Using the smoothie button blend everything until well combined and smooth.
- If adding nuts, add 2 tablespoons of sliced or chopped pistachios and stir it with a spatula to combine the nuts.
- Pour the mix into 3 oz. disposable paper cups, leaving a ½-inch space from the top. Top with the reserved pistachios and saffron strands.
- Cover and seal each cup tightly with aluminum foil. Now, make a small incision in the center using a pairing knife, and insert an ice cream stick. Alternatively, pour into kulfi / Ice cream molds and assemble as per the manufacturer's instructions. Place them in the freezer for 6-8 hours, or overnight.
How to Serve Kulfi
- Remove the mango kulfic cups from the freezer 5-10 minutes. Using kitchen shears make ½-inch cuts along the circumference of the cup. Now gently peel off the cup segments to separate the kulfi. If using a kulfi mold, follow the manufacturer's instructions or partially dip it in warm water for 1-2 minutes to loosen the kulfi. Now, twist the ice cream stick and pull out the kulfi. Enjoy!
Video
Notes
- Mangoes: Use ripe, sweet, and non-fibrous mangoes to make a puree. If the mangoes are too juicy, strain the mangoes through a sieve.
- Milk powder: For creamy kulfi, use full-fat milk powder. Using any low-fat version will reduce the creaminess of this dessert.
- Cardamom: Using freshly ground cardamom enhances the taste of kulfi.
- Nuts: I prefer the addition of pistachios in mango kulfi. However, you can use cashews and/or almonds if you like. Feel free to skip the nuts if you like.
- Saffron: To allow enough time for the saffron to bloom, soak it in hot water for 5 minutes.
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