Indian Dessert – Mango Kulfi
- Total Time: 30 minutes
- Yield: 3-4 servings
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
- 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, crushed cardamom pods, and sliced pistachios to the milk mixture, reserving some pistachios for garnish. 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 and garnish with the reserved sliced pistachios.
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?
I recommend ripe Alphonso mangoes for the best flavor — they’re intensely sweet and aromatic. Because mango sweetness varies, I give a range of ¼ to ½ cup of sugar; 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, small paper cups work well as an alternative — they peel away easily after freezing.
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I love to cook , but i was a average cook .But one day while
going through web pages i went to your website ;Veg recipes of India ;
I told my family members that I can cook veg food items and sweet dishes.They make fun of me,but when they tasted it they got suprised.
I told them the truth
Thank you Dassana ji