Mango Kulfi

Mango Kulfi is a heavenly tasty dessert made by freezing a malai of milk, mango pulp & nuts. Mango Kulfi is rich, takes time to make but worth the wait. Mango Kulfi Recipe is presented in this post with step by step pictures.

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Mango Kulfi

Mango Kulfi is a heavenly tasty dessert made by freezing a malai of milk, mango pulp & nuts. Mango Kulfi is rich, takes time to make but worth the wait. Mango Kulfi Recipe is presented in this post with step by step pictures.

Cook Time30 minutes mins

Freezing Time9 hours hrs

Servings6 Kulfis

AuthorSharmilee J

1x2x3x

Ingredients

• 2 and 1/2 cups milk
• 1/4 cup sugar heaped
• 1/2 teaspoon corn flour* optional
• 1 cup mango pulp**
• 25 nos badam
• 10 nos pista
• 1/2 teaspoon cardamom powder
• 3 strands saffron
• 2 teaspoon pista crushed coarsely for garnish
• 1/3 cup condensed milk

* If you are adding cornflour then mix it with milk to a form a paste then add it.

** I used alphonsa mangoes choose ripe, less fiber mango

Instructions

• Soak the nuts for an hour.
• Blend the soaked nuts along with a teaspoon of milk to a fine / coarse paste.
• Add milk and sugar in a thick bottomed pan and let it simmer for 10 mins until it is reduced.
• Then add condensed milk, saffron milk (add saffron to a teaspoon of warm milk and set aside) and simmer.
• Then add nuts paste, cardamom powder and simmer until it becomes creamy.
• It should be coat the ladle not too thick. Switch off and let it cool completely.
• Once cooled completely, add mango pulp and whisk it well so that there are no lumps.
• Pour it in kulfi moulds / popsicle moulds…I used only the moulds that suited kulfi ice shape incase if you wonder why I have poured in only few moulds :),
• Cover it with silver foil then insert ice cream sticks and freeze it for at least 6 hrs.
• Then show the mould in running tap water then gently pull the sticks to remove the kulfis.
• Garnish Mango Kulfi with pistachios and Serve immediately.

Notes

• Corn flour mixed with milk can be added to thicken milk faster. But I don’t prefer adding it as it gives a slightly pasty texture while eating so I skipped it and reduced the milk to thick and creamy.
• You can grind the nuts coarsely, I made it fine just for mittus sake else she will start picking up the nuts to discard them.
• I recommend using full fat cream milk , don’t use low fat milk.
• I used homemade condensed milk and it worked best. You can even skip it and add corn flour instead to make it more creamy.
• Mango quantity is purely your choice. If you want to have more of mango flavour then add more.
• Don’t have a popsicle mould?! dont worry use disposable plastic cups or even thick paper cups cling wrap aluminium foil and us ice cream sticks and freeze it. It de-moulds easily or you can even cut the cups, tear it to get the popsicles out.
• Choose ripe mangoes or any juicy mango type, alphonsa suits best.
• Adjust sugar quantity according to the sweetness of your mango variety.
• If you are serving only 2-3 popsicles and want the rest to be stored then again close it with aluminum foil and freeze it.
• If you are using cows milk simmer for at least 15mins to thicken milk.
• For easy demoulding – show the popsicle moulds in running tap water, then pull the stick out slowly to get the ice pops clean.

Nutrition Facts

Mango Kulfi

Amount Per Serving (150 g)

Calories 165 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 6mg2%

Sodium 32mg1%

Potassium 129mg4%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 26g29%

Protein 3g6%

Vitamin A 1002IU20%

Vitamin C 6mg7%

Calcium 68mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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Mango Kulfi Recipe Step by Step

1. Soak the nuts for an hr,Then blend it along with a teaspoon of milk to a fine / coarse paste.Pin
2. Add milk and sugar in a thick bottomed pan and let it simmer for 10 mins until it is reduced.Then add condensed milk,saffron milk(add saffron to a teaspoon of warm milk and set aside) and simmer.
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3. Then add nuts paste,cardamom powder and simmer until it becomes creamy.
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4. It should be coat the laddle not too thick.Switch off and let it cool completely.Once cooled completely, add mango pulp and whisk it well so that there are no lumps.
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5. Pour it in kulfi moulds / popsicle moulds…I used only the moulds that suited kulfi ice shape incase if you wonder why I have poured in only few moulds :), Cover it with silver foil then insert icecream sticks and freeze it for atleast 6 hrs.Then show the mould in running tap water then gently pull the sticks to remove the kulfis.
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Garnish with pistachios and Serve immediately.

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Expert Tips

• Cornflour mixed with milk can be added to thicken milk faster. But I dont prefer adding it as it gives a slightly pasty texture while eating so I skipped it and reduced the milk to thick and creamy.
• You can grind the nuts coarsely, I made it fine just for mittus sake else she will start picking up the nuts to discard them.
• I recommend using full fat cream milk , don’t use lowfat milk.
• I used homemade condensed milk and it worked best.You can even skip it and add cornflour instead to make it more creamy.
• Mango quantity is purely your choice.If you want to have more of mango flavour then add more.
• Dont have a popsicle mould?! dont worry use disposable plastic cups or even thick paper cups cling wrap aluminium foil and us icecream sticks and freeze it.It demoulds easily or you can even cut the cups,tear it to get the popsicles out.
• Choose ripe mangoes or any juicy mango type, alphonsa suits best.
• Adjust sugar quantity according to the sweetness of your mango variety.
• If you are serving only 2-3 popsicles and want the rest to be stored then again close it with aluminum foil and freeze it.
• If you are using cows milk simmer for atleast 15mins to thicken milk.
• For easy demoulding – show the popsicle moulds in running tap water, then pull the stick out slowly to get the ice pops clean.

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Instant Mango Kulfi- No Cook 

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No cook instant mango kulfi recipe yes you heard it right 🙂 I have already posted a mango kulfi recipe but this version is quick no simmering no grinding just mix blend and freeze next day your kulfi is ready how easy is that?!

Except for boiling milk it needs no fire at all.I tried it with homemade condensed milk, fresh cream and it came super good.If you are using homemade fresh cream use just 2 days collected malai to avoid sourness.Alternatively you can use storebought too.

Check out more kulfi recipes.

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Check out other kulfi recipes:

Rose kulfi, Kesar pista kulfi, 

Mango kulfi, Kesar badam kulfi, Kulfi

Chocolate kulfi and Gulkand kulfi
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Ingredients

• 1 medium sized mango (1.5 cups chopped)
• 1/3 cup milk
• 1/4 cup condensed milk
• 1/4 cup fresh cream
• 1 tiny pinch cardamom powder
• 5 strands saffron

How to make no cook mango kulfi 

1. Add chopped mangoes to the mixer.Add condensed milk.
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2. Add milk saffron and cardamom powder.
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3. Blend it until smooth.Finally add fresh cream.
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4. Pulse it few times so that it blends well with other ingredients.Tada your mango kulfi mixture is ready.Take your popsicle mould and this is what I love the most 🙂 Pour into kulfi mould / popsicle moulds.
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5. Wrap with silver foil,insert icecream sticks and all ready.
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6. Freeze for 6-8 hours or overnight.Then while serving time, show the mould under running tap water or dip it in a bowl containing water.Carefully pull out the kulfis.
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Serve immediately!

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Yummy rich creamy mango kulfi ready!

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