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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
Freezing Time9 hours
Servings6 Kulfis
AuthorSharmilee J

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.
      Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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