We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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 for hot weather.
Chefadora AI has the answer - timers, swaps, step-by-step help.
If your mangoes are fibrous, blend them first and strain the puree through a sieve to remove any fibers.
In a blender jar, add the chopped mangoes, whole milk, sweetened condensed milk, cream, cardamom powder, and crushed saffron (if using).
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.
Stir in the chopped pistachios into the kulfi mixture after blending, or use them as a garnish later.
Pour the kulfi mixture into kulfi molds, popsicle molds, small bowls, or paper cups.
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.
Place the molds in the freezer for at least 6-8 hours, or preferably overnight, until the kulfi is completely set and firm.
To remove the kulfi from the molds, briefly dip the molds in warm water for 5-10 seconds or rub them between your palms.
Garnish with additional chopped pistachios, almonds, or saffron strands if desired. Serve immediately.
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.
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.
Explore Iorjia - Good Food! Find Awesome meals, healthy options, tasty snacks & refreshing drinks.
