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

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