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. 

This mango kulfi recipe involves one additional step of cooking pureed mangoes and then incorporating into the kulfi recipe.

MANGO KULFI

 

This mango kulfi recipe is

  • Super Creamy
  • Packed with mango goodness
  • Easy
  • No ice cream maker required
  • Deliciously favored with cardamom and saffron
  • Stunning Summery golden color.

How to make homemade mango kulfi? 

This recipe is best if made over two days:

DAY-1

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.
MANGO-KULFI

DAY-2:

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 homemade 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)

 

MANGO KULFI

 

mango kulfi

More Indian Dessert recipes:

Easy Kulfi Recipe – Easy kulfi recipe that is sure going impress your family and friends! We are talking super creamy no-churn kulfi ice cream. 

Kulfi Overnight Oats – This kulfi overnight oats tastes like Indian kulfi!!!! Saffron, cardamom, pistachios make take simple overnight oats into an exotic breakfast. 

Rasmalai Tres Leches Cake – Cardamom scented creamy ricotta whipped cream slathered on a sponge cake that is soaked in saffron infused milk! Rasmalai Tres Leches cake is the ultimate dessert mashup of Indian Rasmalai and Mexican Tres Leches cake. 

Melt In Your Mouth Cardamom Shortbread Cookies – Buttery, crisp and mildly sweet cardamom cookies are so soft that they truly melt in your mouth!! These melt in your mouth cardamom shortbread cookies pairs perfectly with your cup of coffee of tea.

MANGO KULFI

 

MANGO KULFI

More Indian Recipes for you to try:

Salt and Pepper Cashews – Crispy roasted cashews coated with salt and coarsely ground black pepper!!! Perfect as a snack anytime, homemade gift during holiday season and school snack box. These salt and pepper cashews are highly addictive.

Chicken Koftas in Palak Gravy – Everyone’s favorite palak paneer but with chicken koftas instead of paneer. Tender chicken meatballs cooked in a spicy cashew spinach gravy, served with soft buttery naans to mop up all that sauce. This chicken koftas in palak gravy is well worth the effort!

Instant Pot Chicken and Kale Curry – Everyones favorite chicken curry, but made even easier in an Instant Pot and healthier with kale. This Instant Pot chicken and kale curry is an ultimate bowl of comfort food with rice or any type of flatbread.

Curried Cashew Spinach Soup – This curried cashew spinach soup is light, creamy, spicy and tastes amazing!! 

 

MANGO KULFI

MANGO KULFI
Print Recipe
5 from 2 votes

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. 
Prep Time17 mins
Cook Time10 mins
Total Time27 mins
Course: Dessert
Cuisine: Indian
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 ), if your mango is not very sweet then add an additional tablespoon
  • 1/2 teaspoon cardamom powder

Instructions

DAY-1

    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. 

    DAY-2

      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. 

      Notes

      1.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).
      2.Selecting Mangoes - Select ripe, sweet mangoes that has a creamy, non-fibrous flesh. Some mangoes tend to have lots of fiber which will result in a no-so-creamy mango kulfi. 
      3.Sweetened condensed milk - If your mango is not sweet then add an additional tablespoon of sweetened condensed milk. 
      4.Cardamom powder - Grind about 1 tablespoon of green cardamoms in a dry spice grinder, until finely ground and use 1/2 teaspoon for the recipe. 
       

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