This is my go-to recipe when I want mango kulfi prepared quickly but still wow my guests. It's made only with fresh mango pulp, condensed milk and fresh cream. It has a prep time of 5-10 minutes and the rest of the total time is only for chilling!

mango kulfi placed on a white fluted plate with spoons

Note – This recipe has been updated from our recipe archives with new images and helpful content. The original recipe was flavoured with ginger (to replicate Gujarati mango ras) but now it is made with mango only. First published 30th June 2013.

Traditional kulfi, also known as malai kulfi, is prepared by simmering milk which is then sweetened and frozen in moulds. It has a rich, dense yet grainy texture that you can easily bite into.

To replicate the similar texture, I use condensed milk here which keeps the kulfi dense but still creamy.

I also prepare this cardamom chai kulfi with milk powder which adds an extra layer of grainy-ness.

For a light and airy ice cream with Indian flavour, try my kesar pista ice cream.

instant mango kulfi served with extra mango sauce and mango pieces on a white plate

Ingredients notes

Mango puree - I like to use fresh mango pulp made at home as it has beautiful colour and vibrant flavour. During Indian mango season, use the best alphonso mangoes to make pulp. You just need a blender.

Tinned pulp has added sugar, so be mindful of that when adding the condensed milk.

Condensed milk - use the full fat version.

Cream - I have used double cream, you can use whipping cream or heavy cream depending where you live. This adds lightness and helps the kulfi freeze well.

Saffron strands - optionally for luxurious flavour

Cardamom powder - optionally add a pinch of green cardamom powder if you have it

Pistachio powder - optionally used as a garnish

Step By Step Instructions

cream in a mixing bowl — pour cream into a bowl

whipped cream in a bowl — whip cream to soft peaks

a female hand is mikxing mango pulp and condensed milk in the bowl — gently mix mango pulp and condensed milk in a separate bowl

female hand is pouring mango and condensed milk mixture into the whipped ice cream — fold with the whipped cream

saffron added to the mango kulfi mixture — add any optional flavourings

mango kulfi mixture poured in to the kulfi moilds — pour into moulds and freeze

A female hand is using a spoon to scoop mango kulfi

Storage

Store kulfi in the freezer for up to 3 months.

You can not refreeze once the kulfi has thawed - it is more likely to develop ice crystals.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Mango Kulfi

Print Recipe Pin Recipe

Course Desserts

Cuisine Indian

Prep Time 5

Freezing time 7

Total Time 7 5

Servings cups

Author Hayley Dhanecha

Equipment

1 Blender
10 kulfi moulds

Ingredients

US Customary - Metric

1 can condensed milk 375 g
300 ml double cream
250 ml mango pulp

Instructions

Take cream in a mixing bowl.
Gently whip up 300 ml double cream until it hold it’s shape.
Take 250 ml mango pulp, in a measuring cup or big bowl.
Add 1 can condensed milk to the mango pulp and mix well.
Then fold the mixtutre into the whipped cream.
Pour it into kulfi moulds, small ramekins or bowls.
Cover with cling film then place in the freezer
Allow to freeze for a minimum of 6-7 hours.
When ready to serve, take the mould out of the the freezer 4-5 minutes before serving then gently remove from the mould.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.