Instant Mango Kulfi Recipe (Easy No-Cook Dessert)
Craving a creamy, sweet, and refreshing summer dessert? This instant mango kulfi recipe is your answer. No cooking, no churning, and eggless. Just mix, freeze, and enjoy the rich taste of ripe mangoes with a hint of cardamom. Perfect for hot summer days and easy homemade dessert lovers.
Table of contents
What is Mango Kulfi
Mango kulfi is a rich and creamy frozen South Asian dessert. Traditionally, kulfi is made by slowly cooking milk for hours until it thickens, then adding sugar and flavors before freezing.
This instant mango kulfi is much easier. No cooking, no churning, and eggless! Just mix the ingredients, freeze, and enjoy.
The result is a sweet, dense, and super creamy homemade kulfi with the fresh taste of ripe mangoes, a touch of cardamom, and a crunchy bite from nuts. It’s a perfect make-ahead summer dessert for parties and family gatherings. Plus, it’s vegetarian and preservative-free.
Why You’ll Love This Mango Kulfi Recipe
- Quick & Easy – No cooking or churning needed
- Few Ingredients – Made with simple pantry staples
- Rich & Creamy – Sweet mango flavor with a smooth, dense texture
- Perfect for Summer – A refreshing frozen treat for hot days
- Make-Ahead Dessert – Store in the freezer and serve anytime
- Vegetarian & Eggless – A great choice for everyone
Ingredients for No-Cook Mango Kulfi
Best Mangoes for Kulfi
For the best flavor, use ripe, juicy, and pulpy mangoes. Pakistani and Indian honey mangoes are perfect. Varieties like Anwar Ratol, Sindhri, and Chaunsa are sweet, aromatic, and rich in flavor. They are ideal for desserts like kulfi.
If fresh mangoes are not available, you can use canned mango puree. Choose a thick pulp with less water content to avoid ice crystals. The thicker the pulp, the creamier and smoother your kulfi will be.
Learn how to cut a mango with this easy, mess free method and enjoy perfectly sliced mangoes every time.
Storage
You can store homemade mango kulfi in the freezer for up to 1 month. Keep it in a freezer-safe, airtight container to lock in freshness and prevent freezer burn.
Alternatives to Kulfi Molds
Don’t worry if you don’t have kulfi molds. You can still make this recipe with simple alternatives:
- Disposable champagne glasses or flutes are great for individual servings.
- Paper cups are an easy and budget-friendly option.
- Loaf tin works well. Just pour in the mixture, cover with cling film, freeze, and slice before serving.
- Popsicle molds are the easiest option for classic frozen treats.
Recipe Tips
- Use freshly crushed cardamom for the best flavor.
- If mangoes are fibrous, strain the puree through a sieve before using.
- Mango pulp works well if fresh mangoes are not in season, so you can enjoy this kulfi year-round.
- Double or triple the recipe for a bigger batch.
Kulfi Variations
You can make kulfi in different flavors by adding other ingredients:
- Pistachio kulfi is nutty and rich.
- Chocolate kulfi turns out creamy and chocolaty.
- For a naturally sweet and smooth taste, try banana kulfi.
- If you prefer something fragrant and refreshing, rose kulfi is a perfect choice.
- For a fruity burst of flavor and colorful twist, strawberry kulfi is always a favorite.
FAQs
Store it in a freezer-safe, airtight container for up to one month to keep it fresh and creamy.
No. This is a no-cook, no-churn recipe that is eggless and very easy to make.
Besides mango, try pistachio kulfi, chocolate kulfi, banana kulfi, rose kulfi, or strawberry kulfi for variety.
Easy Mango Recipes to Try Next
Check out these easy and tasty mango recipes for more sweet treats and desserts:
Let’s stay connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. Subscribe to my YouTube channel for video recipes.
Recipe
Instant Mango Kulfi Recipe
Ingredients
- 2 cups mangoes (pureed)
- 1 cup milk
- 1 cup condensed milk
- 1 cup milk powder
- 3 tablespoons almonds & pistachios (coarsely crushed)
- 1 teaspoon kewra water
- ½ teaspoon cardamom seeds (freshly crushed)
Instructions
- Coarsely crush the cardamom seeds using a mortar and pestle.
- In a bowl, add the mango puree, milk, condensed milk, milk powder, 2 tablespoons of coarsely crushed almonds & pistachios, kewra water, and crushed cardamom seeds. Blend until smooth.
- Pour the mixture equally into kulfi molds. Cover each mold with a piece of aluminum foil and insert an ice cream stick in the center. Freeze for at least 8 hours or overnight, keeping the molds upright.
- To unmold, briefly dip each mold in water and gently pull the kulfi out.
- Sprinkle with the remaining almonds & pistachios.
- Serve immediately. Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- If your mangoes are very fibrous, puree them first, then strain through a sieve. Use this strained puree in the recipe.
- You can also use canned mango pulp if fresh mangoes are unavailable. That means you can enjoy this kulfi all year round!
