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    Home » Frozen Treats » Mango Kulfi

    Easy Mango Kulfi Recipe with Step by Step Instructions

    Published: Aug 26, 2020 · Modified: Oct 11, 2022 by Pavani · 16 Comments

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    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.

    White plate with 2 mango kulfi pops topped with sliced almonds and pistachios

    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.

    Black plate with popsicles

    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.

    Black plate with 2 frozen popsicles topped with nuts and a spoon with a small scoop

    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.

    Step by step photos showing heavy cream and evaporated milk being simmered; making cornstarch slurry

    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.

    Step by step photos showing milk mixture simmering and the addition of cornstarch, sugar, mango puree and ground cardamom

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

    Pouring the cooked mixture into popsicle molds

    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.

    Hand holding a black & white bowl and spoon of mango kulfi

    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

    What are the similarities & differences between Ice Cream and Kulfi?

    They are both frozen treats. The basic difference is that kulfi is not churned and does not need an ice cream maker. Also there are no eggs in here.

    Can I make kulfi without a mold?

    Absolutely, you can. Use a freezer safe bowl or small paper cups (you can insert a popsicle stick once the mixture is slightly frozen). See 'tips' section for details.

    How to avoid icicles in kulfi?

    Milk and heavy cream have higher amount of water and once frozen create icicles. Thickening the mixture with cornstarch prevents this from happening.

    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

    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
    Print Pin Rate
    Prevent your screen from going dark
    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

    • 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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. notyet100

      September 05, 2010 at 3:07 pm

      such nice clicks,.;-)

      Reply
    2. aipi

      September 05, 2010 at 4:11 pm

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

      Reply
    3. Niloufer Riyaz

      September 05, 2010 at 7:44 pm

      nice clicks, yummy, yummy kulfi!!!

      Reply
    4. Hari Chandana

      September 06, 2010 at 4:04 pm

      mouth watering kulfi.. looks too good pavani. .amazing snaps !!

      Reply
    5. RV

      September 10, 2010 at 9:35 pm

      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.

      Reply
    6. anukampa dubey

      September 13, 2010 at 4:29 am

      wooh kulfi looks so slurpy..yummy indeed.Great clicks..

      Reply
    7. Seema Sriram

      August 29, 2020 at 3:16 am

      5 stars
      We are expecting harsh summers ahead and I am sure collection such gorgoues recipe that I can swear will make my time in the kitchen the least.

      Reply
    8. Lata Lala

      August 29, 2020 at 12:04 pm

      5 stars
      Mango and kulfi combination is to die for. If this kind of treat is in for me, I am all for summer season.
      Beautiful Clicks.

      Reply
    9. Mayuri Patel

      September 02, 2020 at 11:53 am

      5 stars
      Wow, so creamy and tempting. Love mango kulfi and love the colour. A perfect summer time treat.

      Reply
    10. Bless my food by Payal

      September 02, 2020 at 11:57 am

      5 stars
      The pictures of mango kulfi are self speaking. The ingredients are very regular and easily available yet enough to make such a delectable dessert.

      Reply
    11. Padma Veeranki

      September 04, 2020 at 2:08 pm

      5 stars
      I love kulfi and mango flavour is something I adore, so How can I say no to such a delicious and gorgeous looking kulfi...It's so tempting Pavani 😋

      Reply
    12. Sandhya Ramakrishnan

      September 04, 2020 at 11:26 pm

      5 stars
      I was just thinking today to make some mango kulif and I see your post. I am literally drooling at your pictures and now I want to make as soon as possible. I have all the ingredients at home 🙂

      Reply
    13. Sapana

      September 05, 2020 at 8:56 am

      5 stars
      Mango flavoured kulfi is my absolute favourite. You have made it so beautifully and love the fact you vale used the traditional molds to set them. Such a wonderful post!

      Reply
    14. Jagruti's Cooking Odyssey

      September 05, 2020 at 9:52 am

      5 stars
      Mango kulfi is family favourite, so yum! Simply amazing, I make whenever mangoes available here in the UK. Exotic and tasty!

      Reply
    15. amrita

      September 08, 2020 at 12:54 am

      5 stars
      This creamy, luscious mango kulfi can win anyone's heart..It has turned out so perfect. Beautifully explained stepwise recipe

      Reply
    16. Priya Srinivasan

      September 08, 2020 at 1:18 am

      5 stars
      Oh my god pavani mango kulfi looks decadent 😍 such a royal treat! Lovely idea of using evaporated milk , I have some frozen mangoes might as well try this for weekend. ❤️

      Reply

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