The best mango kulfi ever!!! Made with fresh mangoes, saffron and cardamom, this mango kulfi recipe is better than any store bought mango ice cream and you do not need an ice cream maker.
Mango season it is, YAY!
Juicy. Ripe. Sweet. Heavenly.
This is THE BEST MANGO KULFI ICE CREAM that you’ll ever make.
So creamy…much better most of the store bought ones.
I jazzed up my super popular Easy Kulfi Recipe and packed it with fresh mangoes.
This mango kulfi with condensed milk involves one additional step of cooking pureed mangoes and then incorporating into the kulfi recipe.
Why are you going to make this mango kulfi ice cream every summer? Because, it is
- Super Creamy
- Packed with mango goodness
- No ice cream maker required
- Deliciously favored with cardamom and saffron
- Stunning golden color.
How to make mango kulfi?
This recipe is best if made over two days:
Step-1: Peel and dice fresh, juicy ripe mangoes. Blend them in a mini food processor (or any blender that you might have), until finely pureed (refer pictures above). Measure 1 and 1/2 cups for the recipe
Step-2: Add blended mango puree into a medium, non-stick skillet and cook over medium-high flame (stirring consistently) until it has reduced to 1/2 cup. Transfer mango to another bowl and let cool to room temperature. Cover bowl and place in the refrigerator until completely chilled at least 6 hours or up to a day.
Step-3: Make saffron cream – Let 1/2 cup cream come to a boil either in microwave or small saucepan. Remove from heat, stir in saffron and cool to room temperature. Cover and place in the refrigerator until completely chilled at least 6 hours or up to a day.
Step-4: Add saffron cream and additional 1/2 cup cream into a large bowl and beat with an electric hand mixer, until soft peaks form.
Step-5: Add all remaining ingredients ( mango puree, sweetened condensed milk and cardamom powder), continue beating with the mixer until thick.
Step-6: Pour mango kulfi mixture into popsicle moulds or Dixie cups and insert a popsicle sticks in the middle. Freeze overnight, until completely solid.
Don’t have a popsicle mould?
Transfer mango kulfi mixture into any freezer safe container and freeze until firm. Scoop ice cream into serving bowls.
Tips and Tricks in making the best Mango Kulfi:
Mangoes – Select sweet, ripe mangoes that are not fibrous. Creamy flesh will yield creamy mango kulfi
Sweetness – If you mango is not as sweet, then you can add another tablespoon of sweetened condensed milk.
Work with cold (everything) – Very cold cream and cooked mango puree is essential for good volume. It really helps if both saffron cream and mango puree is made the one day ahead, so that it has plenty of time to chill.
Cardamom Powder – Grind about one tablespoon green cardamoms in a dry spice grinder, until finely ground. Measure 1/2 teaspoon for the recipe. (Have extra cardamom powder? Place a small freezer safe zip lock bag, seal and freeze for several months)
If you love this mango kulfi ice cream, then you will also these creative Indian recipes:
Also, you will find a huge collection of more Indian Recipes here
- 1 and 1/2 cups fresh mango puree, refer notes
- 1 cup heavy cream, divided
- 1 pinch saffron threads crushed with fingers
- 3/4 cup sweetened condensed milk ( a bit more than half a can ), if your mango is not very sweet then add an additional tablespoon
- 1/2 teaspoon cardamom powder
MAKE MANGO PUREE
- Add fresh mango puree into a medium non-stick skillet. Cook over medium-high heat, stirring constantly, until it gets thick and reduces to 1/2 cup (slightly more is ok). To check- take pan off heat, spoon cooked mango puree into a measuring cup. If it is a lot more, then transfer mixture back into pan and cook longer.
- Once reduced to 1/2 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
- Add 1/2 cup heavy cream into a microwavable container and microwave until it gets hot (begins to boil). Remove from microwave and stir in saffron threads (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). Alternatively, you could heat cream in a small saucepan over stovetop.
I usually make mango puree and saffron cream at the same time. So, both are chilled well and ready to go to make mango kulfi.
MAKE MANGO KULFI
- Into a medium bowl, combine saffron soaked heavy cream and remaining 1/2 cup heavy cream. Beat with hand held electric beater (on high speed) until thick and softly whipped (when soft peaks form), about 1 1/2 minutes.
- Into the whipped saffron cream, add sweetened condensed milk, cardamom powder and cooked mango puree. Whip again for about 30 seconds, until mixed completely.
- Make mango kulfi pop – Spoon mixture into popsicle molds or paper cups. Insert popsicle sticks and place in freezer overnight. ( If using paper cups – when ready to eat, snip off a bit of the cup and peel off pop).
- To make mango kulfi ice cream,, transfer mixture into a freezer safe container, cover and freeze overnight. To serve, scoop mango kulfi into serving bowls.
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