It’s almost mango season and I cannot wait to create a few unique and traditional mango desserts to share with you guys. We will start with Mango Kulfi. I am a huge fan of the traditional kulfi and the addition of mango puree to the creamy kulfi base just elevates the whole flavor profile and gives it a nice orange hue and a fruity mango flavor.
This Mango kulfi recipe is a simple 3 ingredient recipe and takes 15 minutes of hands-on time to make it. It is so delicious and easy to make that I am sure if you make it once, you will be making it often to enjoy all summer long. It has the combination of summer’s two favorite treats: mangoes and ice cream/kulfi. Let me show you how to make this delicious Mango Kulfi with 3 simple ingredients in under 15 minutes.
What is Kulfi?
Kulfi is a popular frozen dessert that originated in the Indian subcontinent. It is made by boiling milk with sugar, saffron, and cardamom to create a thick, creamy mixture that is then frozen in molds. Kulfi is often flavored with nuts, such as pistachios and almonds, or fruits, such as mango and rose.
Unlike traditional ice cream, kulfi is not churned, which gives it a denser, creamier texture. It is usually served on a stick or in small, earthenware pots called matkas. Kulfi is a popular dessert in India, Pakistan, Bangladesh, and other South Asian countries, and is often enjoyed during hot summer months.
To make our quick and easy version of kulfi, we will caramelize condensed milk to deepen the flavor and color. This will save us a lot of time that goes into reducing milk.
Ingredients needed to make Mango Kulfi
- ½ cup Condensed Milk
- 2 cups Whole Milk
- ½ cup Mango Puree
- 1/8 teaspoon cardamom powder (optional)
How to make this delicious Mango dessert
- Use a large non-stick pan to make the kulfi. Add the condensed milk to the pan and turn the heat to medium-low.
- Keep stirring the condensed milk constantly. The condensed milk will change consistency and color. It will become liquid first and then change color and start thickening. We will cook it while stirring until it reaches a caramel color and becomes thick, like in picture # 3 below.
- Now add the milk and gently stir. The condensed milk will be in lumps, but it will dissolve in the milk with gentle and constant stirring.
- At the same time, the milk will come to a boil. Once the lumps are dissolved and the milk is boiling, turn off the heat.
- Add cardamom powder, if using.
- Cool the kulfi mix completely in the pan. Once at room temperature, add the mango puree and stir.
- I have used traditional kulfi molds for this but you can also use popsicle molds to set the mango kulfi.
- Divide the kulfi mix into 6 molds. Insert a wooden popsicle stick in it. For the traditional kulfi molds, I find it easier to cover the molds with foil and then insert the sticks. The foil helps the stick stay in place.
- Carefully place the kulfi molds in the freezer for 8-10 hours or overnight.
- When ready to eat, run the mold in water for a few seconds and the kulfi will pop out easily.
Recipe tips to make the best Mango Kulfi
- For this recipe, I have used canned mango puree. There are lots of good brands of mango purees available at an Indian store. Using canned puree provides some consistency to the recipe. If you choose to use fresh mango puree, consider two things.
- First, blend and strain the puree to ensure there is no fiber.
- Second, taste the puree for sweetness and if your mangoes are not sweet, you will have to add additional sugar to taste. The color of the final product can also vary depending on the color of the fresh mangoes.
- Make sure that the kulfi mixture is at room temperature before adding in the mango puree. If it’s hot, the milk will curdle.
- For a richer taste, you can replace ½ cup milk with ½ cup heavy cream.
- If you like nuts, you can add sliced unsalted almonds and/or pistachios to the kulfi mixture after it has cooled and before pouring in the molds.
- Instead of using kulfi molds to set the kulfi, you can also pour them into earthen pots (matkas). Cover the matkas with foil to prevent freezer burns.
FAQs – Mango Kulfi Recipe
I have not tried it personally, but I think you can do it. Use vegan condensed milk and coconut milk in place of regular milk. Coconut and mango are a good combination, so I am confident it will work well although I have not tried it myself.
I would certainly not recommend that. Kulfi is not a diet food and should be enjoyed in its authentic creamy form but in moderation.
Yes absolutely! Strawberry puree would be a wonderful addition, just make sure that the puree is sweet enough on its own before adding it to the kulfi mix.
Other delicious Mango desserts to try
Recipe Card – Mango Kulfi
Mango Kulfi
Easy 3-ingredient Mango Kulfi recipe perfect for Mango season
6
servings5
minutes15
minutesIngredients
1/2 cup Condensed Milk
2 cups Whole Milk
1/2 cup Mango Puree (See note)
1/4 teaspoon cardamom powder (optional)
Method
- Use a large non-stick pan to make the kulfi. Add the condensed milk to the pan and turn the heat to medium-low. Keep stirring the condensed milk constantly. The condensed milk will change consistency and color. It will become liquid first and then change color and start thickening. We will cook it constantly stirring till it reaches caramel color and becomes thick, like in picture # 3.
- Now add the milk and gently stir. The condensed milk will be in lumps, but it will dissolve in the milk with gentle and constant stirring. At the same time, the milk will come to a boil. Once the lumps are dissolved and the milk is boiling, turn off the heat. Add cardamom powder, if using. Picture # 4 above.
- Cool the kulfi mix completely in the pan. Once at room temperature, add the mango puree and stir.
- I have used traditional kulfi molds for this but you can also use popsicle molds to set the mango kulfi. Divide the kulfi mix into 6 molds. Insert a wooden popsicle stick in it. For the traditional kulfi molds, I find it easier to cover the molds with foil and then insert the sticks. The foil helps the stick stay in place.
- Carefully place the kulfi molds in the freezer for 8-10 hours or overnight.
- When ready to eat, run the mold in water for a few seconds and the kulfi will pop out easily.
Recipe Video
Tips
- For this recipe, I have used canned mango puree. There are lots of good brands of mango purees available at an Indian store. Using canned puree provides some consistency to the recipe. If you choose to use fresh mango puree, consider two things. First, blend and strain the puree to ensure there is no fiber. Second, taste the puree for sweetness and if your mangoes are not sweet, you will have to add additional sugar to taste. The color of the final product can also vary depending on the color of the fresh mangoes.
- Make sure that the kulfi mixture is at room temperature before adding in the mango puree. If it’s hot, the milk will curdle.
- For a richer taste, you can replace ½ cup milk with ½ cup heavy cream.
- If you like nuts, you can add sliced unsalted almonds and/or pistachios to the kulfi mixture after it has cooled and before pouring in the molds.
- Instead of using kulfi molds to set the kulfi, you can also pour them into earthen pots (matkas). Cover the matkas with foil to prevent freezer burns.
