Mango kulfi recipe with video & step by step photos – Kulfi is an Indian ice cream made with milk, sugar and other flavoring ingredients. There are a few different variations of making it and the method I am sharing here is one of them. Mango kulfi can be made from scratch by evaporating the milk for long time and then cooling it down then adding the mango pulp.
This method takes quite long and is a tedious process, so I went ahead making this no cook mango kulfi using condensed milk and cream.
There will be no formation of ice crystals in this instant mango kulfi due to the high fats used. This recipe uses no milk. Homemade malai, fresh cream or whipping cream can be used. Choose mature ripe mangoes that are sweet and not sour. Using sour mangoes in this recipe may upset the tummy.
I have used 120 ml stainless steel cups, since I do not own kulfi moulds & do not prefer plastic popsicle moulds. You can use any of these.
How to make Mango Kulfi
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 whipping cream. If you don’t have whipping cream you can use 250 ml of regular fresh cream which has at least 25% fats.
3. Add cardamom powder and saffron.
4. Pour condensed milk.
5. Blend to a smooth puree.
6. Add chopped pistas. Give a good stir.
Freeze Mango Kulfi
7. Pour the mixture to the kulfi molds or Popsicle moulds. I have used steel cups since I don’t prefer aluminium ans plastic containers.
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 bottom part of the cups in a bowl of water. Gently pull out.
Garnish mango kulfi with finely chopped pistachios.
For more summer desserts, you can chek
Kesar pista kulfi
Fruit custard
Falooda
Ice cream recipes
Recipe Card
Mango Kulfi Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 ½ cups mango pieces, cubed , (use sweet mango) (1 medium)
- ½ tin sweetened condensed milk (milkmaid)
- 200 ml whipping cream or 250 ml cream (chilled, refer notes)
- ¼ tsp elaichi (cardamom powder)
- 1 Pinch kesar (saffron) (optional, for color)
Instructions
Preparation
- 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.
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.
Notes
You can also use canned mango puree. If you don’t have whipping cream you can use 250 ml of regular fresh cream which has at least 25% fats.
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.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hello,
I came across your blog while looking for a Cold mango dessert I ate in a local Indian restaurant. It had no milk products in it. Can you suggest me a substitute for cream and condensed milk in this recipe. I am excited to try this. Thank you
Hello Fen,
Most Indian mango desserts use milk products. I am just wondering if it a mango sorbet. For this recipe you can use coconut cream and sugar but it won’t taste the same. I can’t give you the exact quantities since I haven’t tried. But just use more or less as needed. It should turn out good.
Hello! What is the difference between “cream” and “whipping cream”? These terms differ from country to country, and I need a little help!
Thank you! I want to make this. It looks delicious!
Hi Amy
Yes you are right. The term differs. I have updated the post with a note. Any other cream with at least 25% fat works here. Hope this helps
Hi,
Can we add salted pistachio to the mixture ?
Hi Shalini,
Just rinse them in water. Then remove the skin and then blend. Salt will just go away. If you add directly it may not taste good.
Yummy..
I have a question. How much condensed milk do I have to use?
Hi Priya
I used half tin of condensed milk. It comes up to half cup plus 2.5 tbsps. You can also add more or less depending on the sweetness of mangoes.
Looks yummy… Can I try using mango pulp from the store?
Thank you. Yes you can try
Hi…
I would like to try this recipe from Mango pulp from the store. How much do I have to use?
Thank you
Hi Priya,
You can use about 1 cup puree. It should be about 250 grams.
Thank you so much for the quick response ma’am.
I made this yesterday and it was awesome…
Thank you so much.
Welcome Priya
Most amazing mango kulfi, that I have ever had. My family could not believe that its not what we get in the market. Its very creamy, rich, delicious and had the right flavour. I used 200 ml of cream instead of 250 ml and still it was quite creamy. I did not add any sugar as the sugar in milkmaid is just enough. I used alphonso mango as I did not want to compromise on the quality of mangoes.
Hi Shalini
Thanks for the comment. Glad to know the kulfi turned out good.
🙂