Creamy Mango Kulfi Ice Cream is made with fresh mangoes, saffron, cardamom and with condensed milk. Made at home without ice cream maker this is one of the BEST MANGO ICE CREAM you will ever taste!
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This Post was originally published on 04/11/2018 and later modified on 02/21/2022 to add more details. However the recipe and photos remain the same.
Homemade Mango Kulfi Ice Cream
Made without an ice cream maker, with condensed milk, fresh mangoes, ground cardamom and saffron, this homemade Mango Kulfi Ice Cream recipe is SUPER CREAMY and tastes A-M-A-Z-I-N-G! You’ve got to try to believe!
Celebrate mango season with this easy, Super Creamy (has the consistency of gelato) kulfi, made with fresh mangoes without an ice cream maker. It is flavored with saffron and cardamom and hence the gorgeous golden color.
We jazzed up my super popular Easy Kulfi Recipe and packed it with fresh mangoes. This recipe involves one additional step of cooking pureed mangoes and then incorporating into the base.
What is mango Kulfi?
It is a summery spin with the addition of mango (also known as aam in hindi), to the traditional Indian Kulfi ice cream. Kulfi is usually made be boiling milk over low heat for a long period and then sweetened, flavored and frozen in small earthen pot molds. However, paper cups or aluminium molds are more commonly used in modern times.
What is Mango Ice cream?
Freshly pureed mangoes along with/or chopped mangoes are added to a vanilla custard base for an ultimate summer treat when the fruits are in the peak season.
Creamy, Creamy and So Creamy
Instead of adopting the traditional method of making a custard base and then churning in an ice cream maker to make a creamy recipe at home, we turned to the no churn method to make the easiest and creamiest malai kulfi.
No-churn ice cream means there’s no need for a machine and all it needs is a base of three ingredients – Heavy cream, Sweetened condensed milk (AKA milkmaid) and flavorings such as vanilla extract. Cream aerates the mixture and the condensed milk gives that extra creamy texture.
Fresh, Ripe, Sweet fruits are made into a puree and then cooked to get a thick, concentrated mixture. This is loaded with so much flavor and then freshly ground cardamom and saffron are added to the equation —-> Will rival any store bought ones made with vanilla extract.
How to select ripe mangos?
Look for yellow colored fruits (tastes sweeter than the red skinned counterparts) with no signs of green. It should feel very soft (not mushy) when pressed lightly. The sweeter and tastier the fruit —-> tastier the kulfi.
Tips for Success
Mangoes – Select sweet, ripe ones that are not fibrous —-> Creamy flesh will yield creamy dessert that is almost like a gelato.
Sweetness – If your fruit is not as sweet, then you can add another tablespoon of sweetened condensed milk or milkmaid.
Work with cold (everything) – Very cold cream and cooked puree is essential for good volume. It really helps if both saffron cream and puree is made 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)
How to make?
This recipe is best if made over two days:
Make Mango puree – Peel and dice fresh, juicy ripe fruits, 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.
Add blended puree into a medium, non-stick skillet and cook over medium-high flame (stirring consistently) until it has reduced to 1/2 cup. Transfer 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.
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.
Make aam ki kulfi – Add saffron cream and additional 1/2 cup cream into a large bowl and beat with an electric hand mixer, until soft peaks form. Add all remaining ingredients (mango puree, sweetened condensed milk and cardamom powder), continue beating with the mixer until thick.
Freeze – Pour mixture into popsicle moulds / Dixie cups or any freezer safe container, freeze overnight, until completely solid.
Do I need popsicle molds?
No! The ice cream or kulfi base can be transferred to any freezer safe container with tight fitting lids and frozen until solid.
How long can this be stored?
If covered well, this recipe can be frozen for up to a month and enjoyed all summer long.
How to serve?
If stored in a container – Use an ice cream scoop to serve in glass bowls or an ice cream cone.
If stored in popsicle molds – Unmold or snip off the dixie cup to remove the kulfi on a stick.
More Mango recipes to try
- Mango Milk
- Microwave Mango Cake in a Cup
- Mango Lemonade
- Baked Mangoes
- Mango Oatmeal Crumble
- Mango Coconut Overnight Oats
- Mango Clafoutis
Homemade Mango Kulfi Ice Cream with Condensed Milk
- 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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