If, in case you don’t know what is mango kulfi? Mango Kulfi is a mango version of traditional milk kulfi. It is made with mango pulp, any dairy derivatives like cream, khoya, milk powder, condensed milk, evaporated milk, or just milk and sugar. Saffron or cardamom powder is often added to add a subtle aroma. It is traditionally frozen in round-shaped metal popsicles called kulfi moulds. It is garnished with almonds and pistachio. Mango kulfi is very popular in India and Pakistan. I know, I’m obsessed with mango kulfi. I was testing mango kulfi recipes and wanted to create the best version. And I tried both the no-cook version and this basic milk, sugar and mango (cooked version) and concluded that both are equally yum! What makes kulfi unique from popsicles is that it tastes like ice cream but it does not require churning or an ice cream maker. You might like my mango ice cream, mango jam and mango chutney.
Ingredient
Have a look at the ingredients and you already know it’s gonna be rich and delicious like my mango delight dessert. Few Easy Steps: The recipe has just a few steps and requires a blender to make mango purée and a hand beater or stand mixer for beating evaporated milk and cream. And all that effort is totally worth it as the extra volume that the beating provides keeps it light and enjoyable.
Fresh Mango: Just get your hands on the best-tasting sweet mangoes! Use the best quality, sweet and sour fully ripened, and non-stringy mangoes like alphonso mangoes or chaunsa mangoes. You can check more about varieties of mango here. Evaporated Milk: This is reduced milk that doubles in volume upon whipping and helps hold the air in the kulfi making it light. Condensed milk: You can make your own sweetened condensed milk too. This helps skip the cooking. Heavy cream: Ideally used heavy whipping cream that doubles in volume upon whipping. But any unsweetened cream for dessert should do. Sugar is optional and can be added upon tasting, only if mangoes lack natural sweetness. Cardamom and food color are optional, add if available. Kesar can also add both color and flavor to the mango kulfi.
How do you make it?
So here’s the quick and easy visual tutorial of mango kulfi followed by the recipe card. Basically we just have to mix all ingredients, taste adjust if needed and freeze it. It is so simple.
Expert Tips
Cook in a thick bottom wide-based vessel so the milk doesn’t burn from the bottom. You may add chopped or crushed nuts for extra nutrients and boost taste. Mango Kulfi melts quickly like popsicles. Traditional kulfi is annoyingly sweet but this recipe has moderate sugar. Of course, you can add more sugar if you like it sweeter. Another popular way to serve kulfi is If you do not have popsicle molds use small paper cups and insert stick in rectangle bread pan. Unmold kulfi and slice it. Serve the slices garnished with nuts.
Hungry for more mango recipes? Check this! If you try the Mango kulfi recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
