Why You’ll Love This Recipe

If you love mangoes, this Mango Kulfi will be your new favorite treat! The sweet, creamy mixture made with condensed milk gives the kulfi a rich, velvety texture that melts in your mouth, while the mango provides a refreshing tropical flavor. This version of kulfi is super easy to make—no churning, no special equipment required. It’s the perfect dessert for a hot day, a dinner party, or any occasion where you want to impress your guests with something special. Plus, it’s a great way to use fresh, ripe mangoes and enjoy them in a new, exciting way!

Ingredients

2 ripe mangoes, peeled and chopped
1 cup heavy cream
1 can (14 ounces) sweetened condensed milk
½ cup full-fat milk
¼ teaspoon cardamom powder (optional)
¼ cup chopped pistachios or almonds for garnish (optional)
1 tablespoon sugar (optional, depending on the sweetness of the mangoes)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Puree the mangoes: In a blender or food processor, blend the chopped mangoes until smooth and creamy. If your mangoes are not very sweet, add the sugar and blend it in.
Mix the ingredients: In a mixing bowl, combine the mango puree, sweetened condensed milk, heavy cream, full-fat milk, and cardamom powder (if using). Stir the mixture until everything is well combined and smooth.
Pour into molds: Pour the kulfi mixture into ice cream molds, small cups, or any container you like. You can also use popsicle sticks to make it into mango kulfi popsicles. Tap the molds gently to remove any air bubbles.
Freeze the kulfi: Cover the molds with plastic wrap or a tight lid, and place them in the freezer for 6-8 hours, or until the kulfi is completely frozen and set.
Serve and garnish: Once the kulfi is frozen, remove it from the molds. If using molds, dip the outside of the mold in warm water for a few seconds to loosen the kulfi. Garnish with chopped pistachios or almonds, if desired. Serve immediately and enjoy!

Servings and Timing

Servings: 6-8 kulfis
Prep Time: 10 minutes
Freeze Time: 6-8 hours (or overnight)

Variations

Coconut Kulfi: Add some desiccated coconut to the mixture for a tropical coconut flavor along with the mango.
Flavored Kulfi: You can experiment with different flavors by adding a few teaspoons of rose or saffron essence for a fragrant twist.
Vegan Kulfi: Use coconut milk or any plant-based milk and coconut cream instead of heavy cream for a vegan version of kulfi. Ensure that the condensed milk is dairy-free or substitute with a coconut-based sweetened condensed milk.

Storage/Reheating

Storage: Store any leftover Mango Kulfi in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before serving to soften slightly.
Reheating: Kulfi is best served frozen and is meant to be eaten directly from the freezer. If you need to soften it, leave it out for a couple of minutes.

FAQs

1. Can I use frozen mangoes instead of fresh?

Yes, you can use frozen mango chunks if fresh mangoes are not available. Just make sure to thaw them before blending for the best texture.

2. Can I make Mango Kulfi without condensed milk?

If you prefer not to use condensed milk, you can replace it with a mixture of regular sugar and milk powder. Keep in mind that the consistency and sweetness might vary.

3. Can I use other nuts for garnishing?

Yes! While pistachios and almonds are commonly used to garnish kulfi, you can also use cashews, walnuts, or any nut of your choice.

4. How do I know when the kulfi is ready to serve?

The kulfi is ready when it’s completely frozen and firm. If it’s too hard to remove from the mold, let it sit at room temperature for 2-3 minutes before serving.

5. Can I make Mango Kulfi in an ice cream maker?

While this recipe is no-churn, you can make Mango Kulfi in an ice cream maker. After mixing the ingredients, follow the manufacturer’s instructions to churn and freeze the mixture.

6. Can I add more flavor to the kulfi?

Yes, you can experiment with flavors by adding a teaspoon of vanilla extract, rose water, or a few strands of saffron for an aromatic touch.

7. How do I prevent ice crystals in the kulfi?

To avoid ice crystals, ensure that the kulfi mixture is well blended and smooth before freezing. A few minutes of stirring after the first 2-3 hours of freezing will also help keep the texture creamy.

8. Can I use other fruits for this kulfi?

Absolutely! You can substitute mangoes with other fruits like strawberries, bananas, or peaches for a different flavor.

9. Can I use low-fat cream instead of heavy cream?

Yes, you can use low-fat cream, but it may alter the richness of the kulfi. Full-fat cream gives it the best creamy, dense texture.

10. How long does it take for Mango Kulfi to set?

It generally takes 6-8 hours for Mango Kulfi to freeze completely. It’s best to let it freeze overnight to ensure it sets well.

Conclusion

Mango Kulfi with Condensed Milk is the perfect summer dessert to indulge in. Its creamy texture, rich mango flavor, and simple preparation make it an irresistible treat. Whether you’re looking to cool off on a hot day or impress guests with a refreshing dessert, this Mango Kulfi is sure to be a crowd-pleaser. With just a few ingredients and minimal effort, you can create this luxurious, frozen delight right at home. Enjoy every bite of this tropical dessert!