Mango Kulfi is a refreshing, creamy and rich frozen dessert. This no cook, instant recipe is made with sweetened condensed milk. All you need is a blender and a few basic ingredients to relish this summer treat.
What Is Kulfi
Kulfi is a frozen Pakistani dessert similar to ice cream. It is creamier and denser than ice cream and usually served on sticks.
Kulfi is traditionally made by reducing milk on low heat till it thickens. For an instant version, this step can be swapped by using sweetened condensed milk.
Have you ever come across a better fruit than mango? I am biased because I am obsessed with mangoes. Sweet, juicy and sinfully delicious! But make sure you try the Pakistani or Indian kind which are available at most South Asian grocery stores. They are the real deal!
Mangoes are perfect for desserts. Last summer, I made the super cute and flavourful Mango Mini Cakes with whipped cream frosting. And this year I wanted to attempt something traditional so Mango Kulfi seemed like the ultimate combo. The richness of kulfi combined with the freshness of mangoes makes for an irresistible treat.
And talking of mangoes, let's not miss my Mango Iced Tea. It pairs so well with summer BBQs and picnics.
- Add all the ingredients to a blender and blend till smooth.
- Pour the mixture in kulfi moulds (see below for mould ideas).
- Wrap with foil and insert a skewer in the middle. Freeze for 10-12 hours.
- Dip the moulds in warm water to loosen the mango kulfi. Roll in chopped pistachios and serve!
Expert Tips And Tricks
- Use fresh Pakistani/Indian mangoes for best results. Their taste is unmatched. I used the Pakistani Chaunsa for this recipe. If you want to use your local mangoes then you will need to add sugar too. Mango puree or frozen mangoes can also be used.
- Add crushed green cardamom seeds instead of powder. It imparts a better flavour in my opinion.
- Before serving, roll in chopped pistachio for a lovely texture and taste.
- For an even creamier kulfi, use more heavy cream than milk.
Ideas for Kulfi Moulds
- Use the traditional cone-shaped moulds.
- Popsicle moulds make for very fun kulfis too. Kids will love it.
- Make use of a loaf tin. Pour, cling-wrap and freeze! Then slice and serve family style.
- I used the disposable plastic champagne flutes in this recipe.
- And the easiest of all, use your handy paper cups.
This mango kulfi can stay frozen for upto 4 weeks. But make sure it stays tightly wrapped or ice crystal can form within it.
Watch How To Make It
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Instant Mango Kulfi
- 1 ½ cup mango chopped *see note 1
- 1 cup milk
- ¼ cup heavy cream
- ¾ cup sweetened condensed milk
- 1 tablespoon milk powder
- 1 teaspoon kewra water
- a pinch green cardamom seeds crushed
- 1 tablespoon pistachio chopped, for garnish
- In a blender add all the ingredients except pistachio. Blend till smooth.
- Take your kulfi moulds or use paper cups. Pour the mixture in all moulds equally.
- Cover each mould with a piece of foil and in the middle insert a thick skewer or ice cream stick.
- Freeze for 10-12 hours.
- Later dip the mould in some water and gently pull the kulfi out. If using paper cups, just peel the paper off.
- Roll the kulfi in some chopped pistachio and enjoy cold.
This recipe best works with Pakistani or Indian mangoes. Pakistani chaunsa or sindhri are my favourite for using in desserts. If you are unable to get those you can use any mango, frozen or fresh but you might need to adjust the taste by adding sugar.
- Depending on the size of mould you use this recipe can make around 4-8 kulfis.
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