Mango Kulfi is a rich, creamy, and traditional Indian frozen dessert made with the goodness of ripe mangoes, milk, and sugar. This no-cook version made with mangoes, condensed milk, cream, milk and flavorings is quick to prepare and bursting with the natural sweetness and aroma of mangoes - perfect for summer indulgence.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 5
  • Category: Desserts
  • Cuisine: Indian

Ingredients

  • 1.5 cups milk ((whole milk))
  • 200 grams sweetened condensed milk ((milkmaid) - ½ a can (tin) or a bit more than ¾ cup)
  • ½ cup cream (- light, whipping or heavy cream)
  • ½ teaspoon cardamom powder (or 4 green cardamoms crushed finely in a mortar)
  • 1 cup mangoes (- chopped)
  • 1 pinch saffron strands (- crushed, optional)

Method

  1. Blend everything except the cream, cardamom powder and saffron in a blender till smooth.
  2. Then add the cream, cardamom powder and saffron.
  3. Blend until the cream is mixed and incorporated well in the mixture.
  4. Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Blend again.
  5. Pour the kulfi mixture in kulfi moulds or small bowls.
  6. Cover tightly with a lid or seal with aluminium foil. Keep in the freezer for 6 to 8 hours for the kulfi to set.
  7. Once set, serve the mango kulfi.
  8. To remove the mango kulfi, place the moulds under running water for some seconds or rub them between your palms. You could also dip the moulds in warm water for some seconds. With a butter knife, gently remove the kulfi.

Serving suggestions

  1. Slice and serve the kulfi In bowls or plates, sprinkled with cardamom powder or crushed saffron.
  2. It can also be paired with cooked falooda sev (thin vermicelli) and soaked sabja seeds. You can also add some rose syrup on the mango kulfi slices while serving.
  3. While serving kulfi you can add some rose water or kewra water (pandanus water) or serve it as it is.
  4. I served mango kulfi both plain and made Kulfi Falooda too. We usually have kulfi with falooda sev.

Storage

  1. Any leftover mango kulfi can be frozen for some weeks. You can also make a big batch and freeze mango kulfi for a month

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.