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I thought this dessert with Mango is perfect to end Summer with (I used canned mango puree, so this can be made anytime of the year). I made this delicious & decadent dessert for my family who visited us recently. Recipe is extremely easy to make, but the end result is beyond words, super creamy & rich and the kulfi just melts in your mouth. Recipe is a combination of 2 recipes – Manjulaji’s Pistachio kulfi & Mansi’s Mango Kulfi.

Scroll below to see why there’s only half kulfi

Print Recipe
Mango Kulfi Yum
Course dessert
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
pops
Ingredients
  • 2 cups Heavy cream
  • 2 cups milk Whole
  • 1 cup Mango puree – (I used Kesar brand’s Alphonso mango puree)
  • ½ - ¾ cups Sugar – (depending on the sweetness of the mango puree)
  • 1 White bread – slice, cut into small pieces (I used whole wheat white bread and it worked out just fine)
  • 1 tsp Corn starch
  • , 2 big pinch Saffron milk – mixed in tbsps of warm
  • 1 tsp cardamom Ground (Elaichi)
Course dessert
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
pops
Ingredients
  • 2 cups Heavy cream
  • 2 cups milk Whole
  • 1 cup Mango puree – (I used Kesar brand’s Alphonso mango puree)
  • ½ - ¾ cups Sugar – (depending on the sweetness of the mango puree)
  • 1 White bread – slice, cut into small pieces (I used whole wheat white bread and it worked out just fine)
  • 1 tsp Corn starch
  • , 2 big pinch Saffron milk – mixed in tbsps of warm
  • 1 tsp cardamom Ground (Elaichi)
Instructions
  1. Blend the bread with cornstarch and ½ cup of milk and set aside.
  2. In a wide heavy bottom pan (non-stick is preferable), bring heavy cream and the remaining milk to a boil; make sure that you are stirring the milk frequently to avoid burning or scorching. Simmer on medium-high flame until the milk thickens from 3½ cups to about 2½ cups.
  3. Lower the flame to medium and slowly stir in the corn starch-bread mixture. Cook for 3-4 minutes, stirring frequently. According to Manjulaji this step prevents the formation of icicles in kulfi.
  4. Next add sugar and mango puree. Let the mixture come to a slow simmer and cook for couple more minutes. Add elaichi & saffron; remove from heat and let cool completely.
  5. Pour into kulfi molds or into a glass dish. Freeze until set about 4 -6 hours or overnight.
  6. When using a glass dish to freeze, make sure you cover it with a plastic wrap touching the kulfi to ovoid icicle formation on the surface.
Recipe Notes

To remove, simple place the molds/ glass dish in hot water for a minute and once the kulfi is out enjoy immediately.

Portion control for the little ones 😉

For everyone in the U.S. enjoy your Labor Day weekend..

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6 thoughts on “Decadent Mango Kulfi”

  1. Truly decadent ..they look scrumptious!!Beautiful clicks too..First time here..One lovely collection you have !Do drop by my space sometime.AipiUS Masala

  2. Slurpp. You had me with the name. Love the pics where your kids are holding the kulfi. And yes we could bump into Ikea this week. I do have so plans of shopping there. Am so glad that you were able to make the lightbox.

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