Indian Dessert - Mango Kulfi Recipe by Dassana Amit

Name: Indian Dessert - Mango Kulfi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 1/2 cups (600 ml) almond milk or cow’s milk; 2 1/2 cups (600 ml) mango puree – approx 3-4 large sized alphonso mangoes can be used; 1/4 or 1/2 cup (60 or 120 ml) sugar – depends on the sweetness of the mangoes. so adjust accordingly.; 4-5 green cardamom crushed or 1/4 tsp cardamom powder; a pinch of saffron; 12-15 unsalted pistachois – blanched or soaked, peeled and sliced. keep some for garnishing; 2 to 3 tbsp (30–45 ml) almond paste/almond meal or khoya/evaporated milk (optional); 2 1/2 or 3 tbsp (37–45 ml) rice flour or 2 tbsp corn flour dissolved in 3 tbsp almond milk or regular milk

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Indian Dessert – Mango Kulfi

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Author: Dassana Amit
Total Time: 30 minutes
Yield: 3-4 servings 1x

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Description

Mango Kulfi is a rich and creamy Indian frozen dessert made with milk and fresh mango puree, infused with cardamom and saffron for an exotic flavor.

Ingredients

Units Scale

2 1/2 cups (600 ml) almond milk or cow's milk
2 1/2 cups (600 ml) mango puree - approx 3-4 large sized alphonso mangoes can be used
1/4 or 1/2 cup (60 or 120 ml) sugar - depends on the sweetness of the mangoes. so adjust accordingly.
4-5 green cardamom crushed or 1/4 tsp cardamom powder
a pinch of saffron
12-15 unsalted pistachois - blanched or soaked, peeled and sliced. keep some for garnishing
2 to 3 tbsp (30-45 ml) almond paste/almond meal or khoya/evaporated milk (optional)
2 1/2 or 3 tbsp (37-45 ml) rice flour or 2 tbsp corn flour dissolved in 3 tbsp almond milk or regular milk

Instructions

In a pan, combine saffron strands with almond milk or cow’s milk. Heat on a low flame until the milk is gently heated. Do not let it boil.
Add sugar to the milk and stir until fully dissolved.
Mix the rice flour with 2 tbsp of water to form a smooth paste. Add this paste to the milk, stirring continuously to avoid lumps.
Continue to cook on low heat, stirring frequently, until the mixture thickens slightly, about 10-15 minutes.
Remove from heat and let it cool to room temperature.
Once cooled, add the mango puree and crushed cardamom pods to the milk mixture. Mix well until everything is combined.
Pour the mixture into kulfi molds or small cups. Cover with foil and freeze for at least 6-8 hours or until completely set.
To serve, dip the molds in warm water for a few seconds to loosen the kulfi, then gently remove it from the mold.

Notes

Use ripe Alphonso mangoes for the best flavor.
Adjust the sugar based on the sweetness of the mangoes.
If you don’t have kulfi molds, small paper cups can be used as an alternative.
To enhance the flavor, you can add a few drops of rose water or kewra water to the mixture before freezing.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 35
Sodium: 50
Fat: 5
Carbohydrates: 45
Fiber: 2
Protein: 5
Cholesterol: 15

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Frequently Asked Questions

What kind of mangoes should I use, and how does sweetness affect the recipe?

The notes recommend ripe Alphonso mangoes for the best flavor — they’re intensely sweet and aromatic. Because mango sweetness varies, the recipe gives a range of ¼ to ½ cup of sugar and says to adjust accordingly based on how sweet your mangoes are.

What does the rice flour do in this kulfi?

Rice flour (or cornflour dissolved in 3 tbsp of milk) is mixed into the milk base before cooking to thicken the mixture slightly. This gives kulfi its characteristic dense, creamy texture rather than the icier texture of regular ice cream — the milk is cooked for 10–15 minutes with the flour slurry until it thickens before the mango puree is added.

How do I unmold the kulfi cleanly?

After freezing for at least 6–8 hours, dip the molds in warm water for a few seconds to loosen the kulfi, then gently remove. If you don’t have kulfi molds, the notes suggest small paper cups as an alternative — they peel away easily after freezing.