Make this easy no-cook Mango Kulfi just under 5 minutes with condensed milk, cream (or malai) and ripe mangoes. Flavor it optionally with cardamoms or saffron. Kulfi is the traditional Indian answer to scorching hot summers. From humble beginnings as a simple malai kulfi, this Indian style ice cream now has a flavor tree with new and exciting combinations. You will find many flavors of kulfi and mango kulfi is everyone’s favorite during the mango season!
About Mango Kulfi
Mango kulfi is a frozen summer dessert made with milk, sugar & sweet ripe mangoes. It is popular in the Indian Sub-continent & is also served in Indian restaurants all-round the year. There are many different ways to make mango kulfi. The basic mango kulfi is made much the same way like the traditional kulfi to which the mango puree is added at the last stage and simmered.
The mixture is poured to the aluminum kulfi molds & frozen until set. You have the most delicious, creamy and addictive summer treat bursting with mango flavors.
But traditional kulfi making is a laborious process in which milk needs to be simmered and condensed to get the perfect consistency for freezing. What if you want the mango kulfi now and you simply don’t have the time for making it the old-fashioned way?
Then this quick, no-cook method recipe is the only one you’ll ever need.
What is Instant Mango Kulfi?
This easy and fast method uses condensed milk and cream giving you a texture similar to traditional mango kulfi made with milk, malai and khoya.
Pulp from ripe and sweet mangoes or slices are blended with saffron for an eye-popping color & cream is used to impart a creamy texture. To cut-short the simmering of milk and sugar, we use sweetened condensed milk.
You can flavor the mango kulfi with cardamom powder if you like. All the ingredients are blended until smooth and poured to the kulfi molds. It cannot get easier than this! No cooking and no extra steps, and yet the taste of this mango kulfi makes it hard to stop with one!
I have not used milk here as I ended up with icy mango kulfi a lot of times due to the milk. If using alphonso mangoes you may substitute some of the cream with milk. Since alphonso mangoes are full of pulp and less juices, using milk works.
Mangoes: Use ripe mangoes that are completely sweet. Do not use sour mangoes as dairy and sour ingredients, especially fruits can cause acidity and stomach problems.
Cream: You can use any cream with a fat content of minimum 25%. You can also use homemade malai, cream from boiled milk. Blend it separately first with condensed milk until smooth (do not overdo) and then add the mangoes.
Flavor: You can skip flavoring ingredients like saffron or cardamoms if your mangoes are flavorsome.
Molds: I do not own kulfi molds, so I use steel cups. You may also use Popsicle molds or even disposable cups or steel bowls.
How to Make Mango Kulfi (Stepwise Photos)
1. Soak saffron in 2 tbsps of hot water. You may also replace it with any natural organic food color. Add mango cubes to a blender. I have used fresh medium sized mango which measured about 1 and a 1/2 cups. You can also use tinned mangoes.
2. Add 1 cup cream. If you don’t have whipping cream you can use regular fresh cream which has at least 25% fats.
3. Add cardamom powder and saffron.
4. Pour half tin condensed milk. You can adjust the quantity more or less to suit your taste.
5. Blend to a smooth puree.
6. Add 2 tbsps chopped pistas, reserving a little for garnish. Give a good stir.
Freeze Mango Kulfi
7. Pour the mixture to the kulfi molds or Popsicle moulds. I have used steel cups.
8. Cover them with a foil and pierce a Ice cream stick gently. Refrigerate until set.
9. Remove the foil and rub the glass in between your palms or dip the base of the cups in a bowl of water. Gently pull out.
Garnish mango kulfi with finely chopped pistachios.
If your mangoes are too fibrous, puree the mangoes first and strain out the fiber. Add it back to the blender and blend with the rest. No one will like the fiber while enjoying the creamy mango kulfi.
You may substitute half of the cream with full fat milk if your mangoes are pulpy and not juicy. Use pasteurized milk or pre-boiled and cooled milk. Avoid using raw milk as the mango kulfi mixture can easily split.
If you want to make this without condensed milk, you have to make the basic plain kulfi mixture using this kulfi recipe. Cool it completely and then stir in the mango puree. Note that my recipe uses cornstarch which prevents the milk also from splitting after adding the mango puree. If you do not want to use corn starch, substitute it with custard powder.
Ingredients (US cup = 240ml )
- 1½ cups mango (use sweet mango) (1 medium)
- ½ tin sweetened condensed milk (milkmaid, ½ of 397g tin, 7 oz)
- 1 cup whipping cream (chilled or homemade malai, refer notes)
- ¼ teaspoon cardamom powder
- 1 Pinch kesar (saffron) (optional, for color)
- 2 tablespoons pistachios (Chopped fine)
- Soak kesar or saffron in 2 tbsp hot water. This is optional.
- Wash and peel mango. Chop them to cubes and add to a blender jar.
- Add chilled cream, saffron, condensed milk and cardamom powder to the jar.
- Blend on a medium speed until smooth. Stir in the chopped pistachios, reserving some for garnish.
How to Make Mango Kulfi
- Transfer to kulfi moulds or steel cups or Popsicle moulds.
- Cover and freeze them overnight or until set.
- Rub the moulds in between your palms or dip them in a bowl of water. You can also keep them under running water.
- Gently loosen and remove mango kulfi. Garnish with crushed pista. Serve immediately.
- Use sweet ripe and pulp mangoes. Sour mangoes when consumed with dairy can cause acidity & tummy ache.
- If your mangoes are too fibrous, blend them first and strain the puree to avoid fiber in your mango kulfi
- To use homemade malai, blend it first with condensed milk until smooth. Then add the rest of the ingredients. (Malai is homemade milk cream that rises to the surface after boiling and cooling milk)
- Use pasteurized milk or pre-boiled and cooled milk. Do not use raw milk as it can split.
- To make mango kulfi without condensed milk and cream, use my plain kulfi recipe. Make the kulfi mixture and cool it completely, pour the chilled mango puree into it & stir well.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Mango Kulfi First published in May 2017. Updated & republished in April 2022.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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