This Mango Kulfi recipe is the best mango ice cream you'll ever taste! Made without ice cream maker, it captures the flavors of real mango. It is a must try recipe!
Celebrating mango season with mango recipes - This creamy mango kulfi ice cream is effortless and boasting the smooth texture of gelato.
Infused with saffron and cardamom, it has a stunning golden color, making it a true celebration of flavors.
Although this mango kulfi is as easy as my kulfi recipe, it involves one additional step of cooking pureed mangoes and then using into the base.
Why you'll love it?
- Super creamy
- Packed with mango goodness
- Naturally golden
- Flavored with saffron and cardamom
- No churn ice cream recipe
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Mango - Look for yellow colored mangoes with no signs of green. They should yield gently to pressure, indicating ripeness without being overly soft. Remember, the more succulent and flavorful the mango, the more tastier your mango kulfi will be!
- Heavy cream - If using low-fat cream or regular whipping cream, it's advisable to avoid popsicle molds as the mango kulfi may not freeze firmly. Instead, freeze in a container, then scoop and serve for optimal texture.
- Condensed milk - Also known as Milkmaid in India, it is typically found in cans in the baking aisle. It not only adds the necessary sweetness but also lends a luxurious thickness while preventing the formation of ice crystals in the ice cream.
- Cardamom - Freshly ground cardamom will elevate your kulfi and does not compare to store bought cardamom powder.
- Saffron - It gives an incredible golden color and flavor and is a must for this Indian ice cream recipe.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 7 - Transfer mango kulfi into popsicle molds or a freezer safe container and freeze overnight.
Helpful tips
- Freeze the mango kulfi for at least 8 hours.
- If your mango is not as sweet, then add another tablespoon of sweetened condensed milk.
More summer desserts
Mango Kulfi
Equipment
- Popsicle molds
- popsicle sticks
Ingredients
- 1 and ½ cups fresh mango puree
- 1 cup heavy cream, divided
- 1 pinch saffron threads crushed with fingers
- ¾ cup sweetened condensed milk
- ½ teaspoon cardamom powder
Instructions
DAY 1
Make mango puree
- Add mango puree into a medium non-stick skillet. Cook over medium-high heat, stirring constantly, until it gets thick and reduces to about ½ cup.
- Once reduced to ½ cup, transfer mango puree into a bowl and let cool completely to room temperature. Cover bowl and place in the refrigerator until chilled (several hours or up to 2 days).
Make saffron cream
- Heat ½ cup heavy cream in microwave or stove top, until it gets very hot but not boiling. Stir in saffron (crush with your finger tips before adding into the cream). Let cream cool to room temperature. Cover, and place in the refrigerator until chilled (several hours or up to 2 days).
DAY 2
- Into a medium bowl, combine saffron soaked heavy cream and remaining ½ cup heavy cream. Beat with a electric beater, on high speed, until thick and softly whipped, about 1 ½ minutes.
- Add sweetened condensed milk, cardamom powder and cooked mango puree. Whip again for about 30 seconds, until very thick.
- Transfer into popsicle molds or a freezer safe conatiner and freeze overnight.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Kelly Lynns Sweets and Treats
These look so creamy and totally remind me of Push-Pops from back in the day! I am so excited about all the yummy fruits coming into season...especially when they are made into yummy ice cream like this! XOXO
Maria Doss
Thank you Kelly.. I'm excited for the delicious summer fruits too.
Amy
Ice cream itself was nice. But could not taste the mango, wonder if it’s due to the long cooking process to reduce it to less than half?
Also found the condensed milk a little too strong. It tasted more like condensed milk ice cream instead of mango.
Maria Doss
Hi Amy, Like all fruit-based recipes, the best-tasting and juiciest fruits in season will yield the finest results. I suspect that the mango flavor wasn't as pronounced because it's currently not mango season, and therefore, the mangoes used may not have been of the highest quality. Hope you give this recipe a try in summer using sweet, juicy mangoes and give us a feed back - Maria ♡
heather (delicious not gorgeous)
ahhh this sounds so good, especially with all that fresh mango! and i love using dixie cups for popsicles, especially if i don't want to make big ones (:
Maria Doss
Perfect portion control... 🙂 Thanks Heather.
Kim Lange
It looks creamy dreamy amazing and so colorful! I want some now!! xo
Maria Doss
Thank you so much Kim:)
Katherine | Love In My Oven
This look so creamy! I just saw mangoes for a very good price at the grocery store - I'll have to hurry back so I can try this out!!
Maria Doss
Hurry Kathy... these are too good:)
Ashika l Gardening Foodie
I love homemade ice cream and flavored with mango sounds absolutely delicious and refreshing. Love to try out this recipe😋
Maria Doss
Thank you Ashika:)
Sophia
love this recipe.. so creamy
Maria Doss
Thank you
Deborah Butler
I would like to subscribe to your blog please.
Maria Doss
I think you already did;)
ASE
What can I use in place of Saffron for the flavor? I haven't been able to find Saffton lately.
Maria Doss
Unfortunately, there is no substitute for saffron 😔 You can proceed with the recipe with ground cardamom. However, please note that your mango kulfi will have a significantly lighter hue due to the absence of saffron. - Maria