Kulfi is an Indian take on ice cream, available in a multitude of flavors. From nuts and spices to fresh seasonal fruits, a variety of ingredients can be used to create this quintessential Indian dessert, especially refreshing during the sweltering summer months. One delightful seasonal variant is Mango Kulfi. This quick and easy recipe requires no cooking and features milk, sweetened condensed milk, cream, and the sweetness of ripe mangoes.
About Mango Kulfi
The star ingredient in this Mango Kulfi is undoubtedly the mango, often referred to as the ‘king of fruits.’ As soon as summer arrives and fresh mangoes are in abundance, seize the opportunity to try this recipe—you won’t regret it!
During the hot Indian summers, kulfi and ice creams are highly sought after. Traditionally, kulfi is made with thickened sweetened milk, known as Rabdi, or dried milk solids called Khoya (Mawa).
This recipe incorporates fresh mangoes to enhance the fruity flavor. The traditional method of preparing kulfi with rabdi is time-consuming, as it requires slow simmering and frequent stirring of the milk—an arm workout in itself! However, this Mango Kulfi recipe is a no-fuss, quick alternative.
The texture of kulfi differs from that of ice cream; while ice cream is light and fluffy, kulfi is denser. This is true for Mango Kulfi as well, making it a delightful treat that requires a bit of biting into.
About This Recipe
This Quick Mango Kulfi is made with whole milk, sweetened condensed milk, cream, and, of course, mangoes. Simply blend all the ingredients together and pour the mixture into molds to freeze.
The ingredients are minimal: in addition to fresh mangoes, you’ll need whole milk, sweetened condensed milk, cream, cardamom powder, and saffron for flavor. You can skip the saffron if desired.
This recipe is adapted from an ice cream book by Dollops, a cherished gift from a friend. I’ve previously shared Malai Kulfi and the traditional Kulfi Recipe on my blog, but this No Cook Mango Kulfi is a breeze to make.
Quick to prepare and freeze, there’s no need for a second whipping. I often make kulfi during the Indian summers, using both condensed milk and khoya. For a smooth, non-fibrous pulp, I use two varieties of Indian mangoes—Kesar and Alphonso—resulting in a pale yellow kulfi. Feel free to use any sweet variety of mangoes, keeping in mind that the color will vary based on your choice.
As this is a cheat’s version, you might notice a few ice crystals in the Mango Kulfi, but the ease of preparation more than compensates for it.
How to Make Mango Kulfi
Make Kulfi Mixture
1. In a blender, combine 1.5 cups of whole milk, 200 grams (or 200 ml) of sweetened condensed milk, and 1 cup of chopped mangoes.
Tip: An immersion blender works well for this mixture.
2. Blend until smooth.
Blend Cream & Flavorings
3. Next, add ½ cup of cream. You can use light cream, heavy cream, or whipping cream.
4. Add ½ teaspoon of cardamom powder and a pinch of crushed saffron. Blend again until well mixed.
Tip: Taste the mixture and add 1 to 2 tablespoons of sweetened condensed milk if you find it lacking in sweetness. If it’s too sweet, add 1 to 2 tablespoons of cream and blend again.
Freeze Mango Kulfi
5. Pour the kulfi mixture into molds or small bowls. Cover tightly with a lid or seal with aluminum foil, then place in the freezer for 6 to 8 hours to set.
6. To remove the kulfi, run warm water over the molds for a few seconds, rub them between your palms, or dip them in warm water. Use a butter knife to gently release the kulfi. Slice it on a chopping board and serve immediately.
For more serving ideas, see below.
Serving & Storing Suggestions
Serve slices of Mango Kulfi in bowls or on plates, garnished with cardamom powder or crushed saffron. Pair it with cooked falooda sev (thin vermicelli) and soaked Sabja seeds. You can also drizzle some rose syrup over the kulfi slices while serving.
When serving, consider adding rose water or kewra water (pandanus water) for additional flavor, or serve it plain. I often enjoy kulfi with falooda sev.
Leftover Mango Kulfi can be stored in the freezer for a few weeks, or you can make a larger batch and freeze it for up to a month.
Expert Tips
- Mangoes: Always opt for sweet varieties when preparing desserts. Slightly tangy or sour mangoes can cause stomach discomfort when combined with dairy. For a smooth, creamy kulfi, ensure the mangoes are not fibrous.
- Milk: Use whole milk for the best results; avoid skimmed or low-fat options, as the higher fat content contributes to a rich texture.
- Condensed Milk: Any brand of sweetened condensed milk will work well for this recipe.
- Cream: Light cream, whipping cream, or heavy cream can all be used for this Mango Kulfi.
- Flavorings: Feel free to customize the flavors. Vanilla or mango essence can be added, and you can skip cardamom or saffron if you don’t have them on hand.
- Nuts & Dry Fruits: Chopped nuts like almonds, cashews, and pistachios can be included, as well as dried fruits like raisins and figs.
- Scaling: This recipe can easily be adjusted for smaller or larger portions. You can also prepare a large batch and freeze it for later use.
FAQs
Yes, canned mango pulp can be used when fresh mangoes are out of season. Ensure the pulp is of good quality and adjust the sweetness, as canned pulp may already contain added sugar.
You can use light cream, heavy cream, or whipping cream. Heavy cream will yield a richer and creamier kulfi.
Yes, substitute dairy milk with plant-based milk (like almond or coconut milk), use vegan condensed milk, and replace dairy cream with coconut cream. Adjust the sugar as needed.
As this is a no-cook recipe, some ice crystals may form. To minimize this, ensure the mixture is blended thoroughly to incorporate air, and cover the molds tightly before freezing.
Yes, you can pour the mixture into a larger container to set and slice it before serving. Ensure the container is freezer-safe and allow enough time for the kulfi to set completely.
More Mango Desserts To Try!
