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!
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. Have you tried this mango lemonade or mango mousse?
We jazzed up my super popular 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.
Super flavorful
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 ½ 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:
DAY-1
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 ½ 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 ½ 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 ½ 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.
DAY-2:
Make aam ki kulfi - Add saffron cream and additional ½ 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
Homemade Mango Kulfi Ice Cream with Condensed Milk
Ingredients
- 1 and ½ cups fresh mango puree, refer notes
- 1 cup heavy cream, divided
- 1 pinch saffron threads crushed with fingers
- ¾ cup sweetened condensed milk ( a bit more than half a can ), if your mango is not very sweet then add an additional tablespoon
- ½ teaspoon cardamom powder
To make kulfi pops
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 ½ 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 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
- Add ½ 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 ½ cup heavy cream. Beat with hand held electric beater (on high speed) until thick and softly whipped (when soft peaks form), about 1 ½ 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
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.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
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