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!
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.
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
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.
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Mango Kulfi
Equipment
- 1 Blender
- 10 kulfi moulds
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.
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Nikki says
This rich, delicious and refreshing frozen treat is perfect for the summertime.
Dana S says
I couldn't believe how easy this was, and how beautifully it turned out. Thank you!
Tara says
Oh yum! Such a refreshing summertime dessert! It looks absolutely incredible and I love how it comes together in only 3 ingredients.
cookingwithsapana says
Mango ginger kulfi looks absolutely tempting. Mangoes are my weakness, love them in any form. Bookmarking to try this kulfi.
sujitha says
Who say no to mango with the divine combination of kulfi for this hot weather.. Adding ginger juice is a twist here..
Archana says
Mmmmm I have an itch now to have kulfi right now. Love the combo.
Simplyfood says
Nice combo love the kulfi moulds.
Princy Vinoth says
LOve kulfis and yours loook superb Jagruti.Love the pics!
divya says
looks so delicious and the color looks delectable..
Divya Shivaraman says
i love that molds...wonderful kulfi's
Harini says
Love love love this,Sad that mango season is ending 🙁
great-secret-of-life says
looks yummy and creamy
Gujarati Zaika says
Love this kulfi....and awesome click...
Unknown says
best bite for summer and lovely clicks
Pooja Agrawal says
lovely, my fav mango kulfi!