Mango Kulfi recipe a frozen creamy milk based dessert. I had no plans of posting any kulfi / mango kulfi recipes this summer but last week my aunt sent a mango kulfi pic through watsapp which was very tempting that I made up my mind to try mango kulfi and started to google for recipes atonce.I found many recipes but I ended up using my kulfi base recipe and modified it for this mango kulfi. It turned out so good that we all loved it to the core.I have seen kulfi walas shouting kulfi ice kulfi ice and as a kid I didn’t bother about the hygiene factor and have enjoyed kulfi so many times. But now I hesitate to buy kulfi from roadside shop vendors for mittu so she is enjoying homemade kulfi 🙂

I always have nightmares whenever I have popsicle moulds freezing and Everytime I remove them out from the mould, I feel like bringing the sky down yes I was so happy seeing the clean demoulded mango kulfis.

According to Wikipedia : Kulfi was traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein, and lactose density.I am really not sure why it is called ‘mango kulfi icecream’ , it should be just ‘mango kulfi ice‘ yes there is difference between icecream and ice. Icecream is very soft and creamy that will melt in your mouth whereas ice / popsicle has the frozen crystals while biting into.

Mango Kulfi Recipe

Preparation Time:30 mins | Freezing Time : 8 hrs | Makes:9 small popsicles
Recipe Category: Dessert | Recipe Cuisine: Indian

Milk – 2 and 1/2 cups
Sugar – 1/4 cup heaped
Cornflour – 1/2 tsp*(optional)
Mango Pulp – 1 cup *
Badam – 25 nos
Pista – 10 nos
Cardamom powder – 1/2 tsp
Saffron – 3 strands
Pista(crushed coarsely) – 2 tsp for garnish
Condensed Milk – 1/3 cup

* 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

Method:

Soak the nuts for an hr,Then blend it along with a tsp 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 tsp 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 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.
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.

Garnish with pistachios and Serve immediately.

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My Notes:

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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Comments

Selvarani Ganesan says
May 20, 2014 at 5:34 am

Mouthwatering…sharmi
nice clicks

Kurinji says
May 20, 2014 at 7:05 am

Very tempting and colorful kulfi….

Durga Karthik. says
May 20, 2014 at 7:25 am

i think we get ice crystals because of presence of water in the milk.May be simmering it to a thick consistency will help.Another method is adding cream ,milk powder and milk to make icecream which should be creamy but we are afraid of the calories right?.i follow the one you made only but a thickened milk version may bring a difference.

vandana sharma says
May 20, 2014 at 9:40 am

Looking very tasty and yummmm…i will try soon

mullaimadavan says
May 20, 2014 at 1:44 pm

Tempting kulfi! will definitely be a treat for our tastebuds during a scorching summer day!

Veena Theagarajan says
May 20, 2014 at 3:39 pm

so tasty and lovely kulfi.. It is also without cream I hv bookmarked it Sharmi.. Will try soon

Krutika Patil says
May 20, 2014 at 5:26 pm

From where did u get kulfi mold?

- SHARMILEE J says
  May 21, 2014 at 3:21 am
  
  I got it in a store named DuraiSingh here in CBE
  
- Meena srinivas says
  May 22, 2014 at 11:49 am
  
  Dear Sharmi,
  Superb kulf's.Thank you so much for the Mango treat. I like your kulfi mould so much. It's different and nice one. The shop is located in which area in Cbe? I can try in my next visit to Cbe.
  
- SHARMILEE J says
  May 22, 2014 at 2:15 pm
  
  It is in Gandhipuram
  
traditionallymodernfood says
May 20, 2014 at 10:35 pm

Mouth watering

ruskandtea says
May 21, 2014 at 10:53 am

Thats a childhood favorite of mine. im surely gonna try it for my kid.
Check out our latest recipe here

Anusha Madhavan says
May 28, 2014 at 5:54 pm

Hi Sharmilee,
Can we make this Kulfi recipe without the nuts?
Will it affect the consistency?
Also, I was thinking if I could use corn starch in place of cornflour?
Thank You.

- SHARMILEE J says
  May 29, 2014 at 9:43 am
  
  I am not sure Anusha this is the first time I am trying kulfi so without nuts I doubt on the taste….not really sure…just give a try and see
  
Shilpa Nidhi says
July 3, 2014 at 7:04 pm

This is such an awesome recipe!! My 2 year old is loving them:):) I did try without the nuts and they came out absolutely fine:) thank u for this keeper recipe!!

sravanthi nakirikanti says
May 25, 2015 at 11:24 pm

Hi sharmi i tried it and my daughter loved it tq for lovely recipe

$$ says
February 26, 2016 at 11:04 pm

Hi Sharmi ,
I am a big time fan of your blog.. Tried the Mango Kulfi today and can't wait my year old to taste.. My husband is a big food critic and awesome cook ,so fingers crossed.. Thanks again

Adesara Sweta says
April 28, 2016 at 5:09 pm

helllloooo… I forgot to review.. thts why doing today… tht I made this pop sicles yesterday..n my whole family enjoyed & loved this recipe… thank u… n very tastey, it was….

Rashvi says
May 4, 2016 at 3:30 pm

Hi Sharmi….I have tried many of the recipes from ur site and all of them were a super hit….today tried ur manfo kulfi recipe and my kids loved it… They licked the bowl too..thanks for posting there recipe.

Rashvi says
May 4, 2016 at 3:30 pm

Hi Sharmi….I have tried many of the recipes from ur site and all of them were a super hit….today tried ur manfo kulfi recipe and my kids loved it… They licked the bowl too..thanks for posting there recipe.

Vaishnavi says
May 7, 2018 at 6:53 am

Can I leave out the almonds and pistachios? Or is there a substitute for both?

- Sharmilee J says
  May 14, 2018 at 11:49 am
  
  You can skip nuts or add cashews instead

Mango kulfi recipe, How to make mango kulfi recipe