Mango Kulfi Recipe
Make Indian no-cook Mango kulfi with fresh mangoes (or mango pulp), condensed milk and cream. This frozen summer dessert is delicious and easy to make.
© Swasthi's Recipes
Servings: 4 people
Ingredients
- 1½ cups ripe mango (chopped or 1 cup pulp with no citric acid added)
- ½ tin (7 oz) sweetened condensed milk (milkmaid, ½ of 397g tin)
- 1 cup whipping cream (chilled or homemade malai, refer notes)
- ¼ teaspoon cardamom powder
- 1 Pinch saffron (kesar, optional, for color)
- 2 tablespoons pistachios (chopped finely)
Instructions
How to make Mango Kulfi
- If using saffron soak in 2 tablespoons hot water and keep aside. Wash and peel mango. Chop 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.
- Transfer to kulfi moulds or steel cups or Popsicle moulds. Cover, insert sticks in the center 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 the base under running water.
- Gently loosen and remove mango kulfi. Garnish with crushed pista. Serve immediately.
Video
Nutrition
Calories: 412kcal | Carbohydrates: 38g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 87mg | Potassium: 334mg | Sugar: 35g | Vitamin A: 1720IU | Vitamin C: 24.2mg | Calcium: 188mg | Iron: 0.2mg
