Easy Mango Kulfi Recipe with Step by Step Instructions

Mango Kulfi is a creamy and decadent dessert that is easy to make and absolutely delicious. This is the Indian version of ice cream in popsicle form.

Kulfi is an Indian dessert that gets 100% approval from both kids and adults. Even if you don't like ice cream, you will adore this creamy, frozen delicacy.

Traditionally saffron aka kesar is the most simplest form of kulfi. This is an absolute classic and I am sure anyone who tasted it would agree.

Here I have kulfi recipe made with mango. This is a perfect recipe to use fresh summer mangoes. But it is also great to make all year round with canned mango puree.

This recipe is quite easy to make. It takes about 15 minutes of hands on time. But since it has be frozen for at least 4~6 hours, make sure you plan accordingly.

Ingredients

Traditionally milk is simmered until thickened and creamy. This step generally takes the longest time and needs some babysitting.

To make this recipe easier and faster, I use canned evaporated milk instead. This is widely available in almost all grocery stores.

Heavy Cream adds creaminess and decadence to the dessert. In the US, this has about 35% milk fat.

Whole Milk - gives the best texture, but you can also use 2%. I recommend to not use 1% or fat-free milk here.

Mango Puree - there are a few different options here:

• fresh fruit - peeled, chopped and blend into a smooth puree. Great when you have good quality, sweet seasonal mangoes.
• frozen fruit - simply thaw and blend into a puree.
• frozen puree - simply thaw and use
• canned puree - available in Indian groceries is a great alternate to use in this recipe.

Make note that some of the options listed above might have added sugar. So you might want to adjust the amount of sugar in the recipe.

Cornstarch aka corn flour - is used to prevent the formation of icicles once the dessert is frozen.

Sugar - I use granulated sugar. But you can use light brown sugar instead.

Ground Cardamom - makes the dessert aromatic & flavorful by adding the Indian touch.

Instructions

In a medium size heavy bottom pan (non-stick is preferable), combine evaporated milk and heavy cream. Bring to a boil on medium flame, stirring the milk frequently to avoid burning or scorching the bottom. Simmer for 2~3 minutes.

Start by making the cornstarch slurry - whisk milk and cornstarch to form a lump-free mixture. Set aside until ready to use.

Lower the flame to medium-low and slowly stir in the cornstarch mixture. Cook for 3-4 minutes, stirring frequently. Mixture will be slightly thick at this point.

Next add sugar and mango puree. Let the mixture come to a slow simmer and cook for 3~4 minutes. Stir in ground cardamom, mix well and turn off the heat. Let the mixture cool completely.

Pour into kulfi or popsicle molds or into a wide glass dish. Freeze until set for about 4~6 hours or overnight.

When ready to serve, remove the molds from the freezer and briefly run them under hot water to unmold and serve immediately.

Taste Test

Mango kulfi is one of my favorite desserts to make for parties. It is extremely easy to make and the end result is beyond words. Super creamy, rich and has a beautiful melt in the mouth texture.

Tips

• If you cannot get evaporated milk, then start with 2¼ cups of whole milk. Simmer on medium flame, stirring constantly, until the milk thickens to about 1½ cups. This will take about 15~25 minutes.
• If you don't have popsicle molds, then here's what you do:
  • Pour the cooled mixture into a freezer safe plastic or glass container. Place plastic wrap right on top of the mixture - this will prevent icicles from forming. Freeze until ready to serve.
  • Just before serving, dip the bottom of the container in hot water and unmold onto a large plate. Cut into wedges and serve right away.
• You can also use small plastic or paper cups to make kulfi.

Frequently Asked Questions

Few more delicious fruit based desserts to try

• Peach Ice cream
• Watermelon Banana juice
• Mini Banana Cheesecake
• Vegan lemon cupcakes
• Norwegian apple trifle
• Ambrosia parfait

Mango Kulfi

A creamy and decadent dessert that is easy to make and absolutely delicious. This is the Indian version of ice cream that is made in popsicle molds.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 20 mins

Chilling Time:: 4 hrs

Total Time: 4 hrs 30 mins

Course: Dessert

Cuisine: north indian

Servings: 6 Kulfi

Ingredients

1x2x3x

• 12 oz. Can of Evaporated Milk (1½ cups)
• ½ cup Heavy Cream
• ¼ cup Whole Milk
• 1 teaspoon Cornstarch
• 2 tablespoons Sugar
• ½ cup Mango Puree, homemade or store-bought
• ½ teaspoon Ground Cardamom

Instructions

• In a small mixing bowl, whisk milk and cornstarch to form a lump-free slurry. Set aside until ready to use.
• In a wide heavy bottom pan (non-stick is preferable), combine evaporated milk and heavy cream. Bring to a boil on medium flame, stirring the milk frequently to avoid burning or scorching the bottom. Simmer for 2~3 minutes.
• Lower the flame to medium-low and slowly stir in the cornstarch mixture. Cook for 3-4 minutes, stirring frequently. Mixture will be slightly thick at this point.
• Next add sugar and mango puree. Let the mixture come to a slow simmer and cook for 3~4 minutes. Stir in ground cardamom, mix well and turn off the heat. Let the mixture cool completely.
• Pour into kulfi or popsicle molds or into a wide glass dish*. Freeze until set for about 4~6 hours or overnight.
• When ready to serve, remove the molds from the freezer and briefly run them under hot water to unmold and serve immediately.

Notes

• If you do not have evaporated milk on hand, then start with 2¼ cups of whole milk. Simmer on medium flame, stirring constantly, until the milk thickens to about 1½ cups. This will take about 15~25 minutes.
• If you don't have popsicle molds, then here's what you do:
  • Pour the cooled mixture into a freezer safe plastic or glass container. Place plastic wrap right on top, touching the mixture - this will prevent icicles from forming. Freeze until ready to serve.
  • Just before serving, dip the bottom of the container in hot water and unmold onto a large plate. Cut into wedges and serve right away.
• You can also use small plastic or paper cups to make kulfi.
• To remove, simple place the molds/ glass dish in hot water for a minute and once the kulfi is out enjoy immediately.

 

Nutrition

Calories: 378kcal

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