Mango Kulfi

mango kulfi

Creamiest 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 kulfi

Mango season it is, YAY!

Juicy. Ripe. Sweet. Heavenly.

This is the best homemade mango ice cream that you’ll ever make. So creamy…much better most of the store bought ones.

I jazzed up my super popular Easiest creamiest kulfi recipe and packed it with fresh mangoes. 

mango kulfi

mango kulfi

The homemade mango kulfi ice cream recipe is amazingly simple with one additional step which involves cooking mangoes. 

I tried several proportions with fresh mango pulp in order to keep the recipe easy for you guys. More mango pulp resulted in good fresh mango flavor but also, made the ice cream not as creamy and icy. 

Cooking down the mango puree contributed for a concentrated mango flavor, made a super creamy kulfi and also was able to pack a lot of mango goodness. 

I usually cook mango and make saffron cream on day_1. Let ’em hang out in the fridge for whenever I’m ready (it’s good for up to 2 days). 

Make mango kulfi on day_2 and freeze. 

Sit back and enjoy. You deserve it!!!

Mango kulfi can be frozen in any container like ice cream or made into popsicles. 

(Disclosure – I used Dixie cups to get smaller pops) 

mango kulfi

mango kulfi
5 from 2 votes
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Mango Kulfi

Creamiest 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. 

Course Dessert
Cuisine Indian
Prep Time 17 minutes
Cook Time 10 minutes
Total Time 27 minutes
Servings 9 kulfi pops
Author Maria Doss

Ingredients

  • 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 )
  • 1/2 teaspoon cardamom powder

To make kulfi pops

  • popsicle molds or paper cups
  • popsicle sticks

Instructions

Make mango puree,

  1. 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. 

  2. 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

  1. 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

  1. 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. 

  2. Into the whipped saffron cream, add sweetened condensed milk, cardamom powder and cooked mango puree. Whip again for about 30 seconds, until mixed completely.

  3. To make mango kulfi pops – 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). 

  4. 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. 

Recipe Notes

Mango puree- Peel, chop flesh from 2 ripe, medium mangoes or 1 1/2 large mangoes. Place in a mini food processor or regular food processor or small blender and blend into a fine puree. Measure 1 and 1/2 cups for the recipe (slightly more or less is ok).

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If you’ll love this mango kulfi or make it yourselves, please let me know. Please rate, leave a comment or tag #kitchenathoskins on Instagram. I’d love to see your creation!

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Baked Mangoes with Honey Nut Streusel

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