Mango kulfi is a delicious and refreshing Indian frozen dessert, especially popular during mango season. This easy no-cook recipe uses readily available ingredients and comes together quickly in a blender, making it perfect for a quick and delightful treat. The creamy texture and rich mango flavor make it a favorite...
Ingredients
whole milk1 1/2cups
sweetened condensed milk200g
heavy cream1/2cup
chopped ripe mangoes1cup
cardamom powder1/2tsp
saffron strands1pinch
chopped pistachios2tbsp
Nutrition (per serving)
Calories
226.1kcal (11.3%)
Protein
4.9g (9.72%)
Carbs
24.7g (9%)
Sugars
23.1g (46.2%)
Healthy Fat
4.5g
Unhealthy Fat
7.7g
% Daily Value based on a 2000 calorie diet
How to make Mango Kulfi
Prepare Mango Puree
- Step 1
If your mangoes are fibrous, blend them first and strain the puree through a sieve to remove any fibers.
Combine Ingredients
- Step 1
In a blender jar, add the chopped mangoes, whole milk, sweetened condensed milk, cream, cardamom powder, and crushed saffron (if using).
- Step 2
Blend all the ingredients until the mixture is completely smooth and creamy. Taste and adjust the sweetness by adding more condensed milk if needed or more cream if it's too sweet.
Add Nuts (Optional)
- Step 1
Stir in the chopped pistachios into the kulfi mixture after blending, or use them as a garnish later.
Pour and Freeze
- Step 1
Pour the kulfi mixture into kulfi molds, popsicle molds, small bowls, or paper cups.
- Step 2
Cover the molds. If using bowls or paper cups, cover them tightly with aluminum foil and make a small slit in the center to insert an ice cream stick.
- Step 3
Place the molds in the freezer for at least 6-8 hours, or preferably overnight, until the kulfi is completely set and firm.
Serving
- Step 1
To remove the kulfi from the molds, briefly dip the molds in warm water for 5-10 seconds or rub them between your palms.
- Step 2
Garnish with additional chopped pistachios, almonds, or saffron strands if desired. Serve immediately.
Nutrition (per serving)
Nutrition (per serving)
Calories
226.1kcal (11.3%)
Protein
4.9g (9.72%)
Carbs
24.7g (9%)
Sugars
23.1g (46.2%)
Healthy Fat
4.5g
Unhealthy Fat
7.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use sweet, ripe, juicy, and pulpy mangoes for the best flavor. Alphonso and Kesar mangoes are highly recommended.
Full-fat milk and heavy cream contribute significantly to the creamy texture of the kulfi and help prevent ice crystal formation.
Taste the mixture before freezing and adjust the condensed milk according to the sweetness of your mangoes.
Blending until very smooth helps prevent ice crystal formation. Ensure your ingredients are well chilled before blending.
Store leftover kulfi in an airtight container in the freezer.
FAQS
Can I use canned mango puree instead of fresh mangoes?
Yes, you can use canned mango puree. Ensure it is sweet and of good quality. Adjust the sweetness of the recipe accordingly.
What can I use if I don't have kulfi molds?
You can use popsicle molds, small bowls, or paper cups as alternatives. Cover them with aluminum foil and insert ice cream sticks for easy handling.
Can I skip the saffron and cardamom powder?
Yes, you can skip them, but they add an authentic flavor and aroma to the kulfi. If possible, try to include at least one of them.
How long can I store mango kulfi in the freezer?
You can store mango kulfi in an airtight container in the freezer for up to 2 weeks. Ensure it is well covered to prevent freezer burn.
Can I make this recipe vegan?
Yes, you can substitute whole milk with almond or coconut milk, heavy cream with coconut cream, and use a vegan condensed milk alternative.
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iorjia - Good Food Recipes
(@iorjia01)
Explore Iorjia - Good Food! Find easy meals, healthy options, tasty snacks & refreshing drinks. Explore Iorjia - Good Food! Find easy meals, healthy options, tasty snacks & refreshing drinks....
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