Kulfi is a rich and creamy frozen dessert. It is traditionally made by reducing milk over low heat for a long period of time till it thickens and then it is sweetened, flavored and frozen. But for this instant version of mango kulfi, you just mix all the ingredients together and let the freezer do the rest for you!
This no cook, no churn and egg less mango kulfi is incredibly easy to make. You only need a few basic ingredients to enjoy this summer treat.
This easy homemade kulfi is sweet, dense and super creamy in texture, with bursting flavor of mangoes and hint of cardamom, while crushed nuts give it a nice crunch.
It’s an excellent make-ahead dessert option for gatherings during summer times and perfect for vegetarians, without any preservatives.
A combination of ingredients you’ll need to make mango kulfi:
Which kind of mangoes should I use for this kulfi?
I would recommend using good quality, fully ripe, pulpy, and juicy mangoes. Pakistani/Indian honey mangoes are the best ones to use for this recipe as they are juicy, aromatic, sweet and rich in flavour, which makes them perfect for this recipe. Pakistani anwar ratol, sindhri or chaunsa are my absolute favourite for desserts.
However, if you don’t have access to fresh mangoes, you can also use canned puree but to avoid formation of crystals in kulfi, make sure the pulp is thicker and having less water content. Thicker the pulp, creamier and smooth will be the kulfi.
How long can I store this kulfi?
You can store it in the freezer for upto one month in a freezer safe container. But make sure to keep the container tightly sealed to prevent freezer burn.
What can I use instead of kulfi molds?
- I used the disposable champagne glasses or champagne flutes instead of kulfi molds for this recipe because I didn’t have kulfi molds on hand.
- Use paper cups as they are also great for freezing the kulfi.
- You can also use a loaf tin to freeze this kulfi. Just pour the kulfi mixture, wrap with cling film and freeze. Just slice it before serving.
- The easiest way is to use popsicle molds.
Recipe Notes:
- Use freshly crushed cardamom for more flavor.
- If your mangoes are very fibrous, puree them first and then strain through a sieve and use this strained puree for this recipe.
- You can also use mango pulp if fresh mangoes are not available. That means you can enjoy this kulfi all year round.
- Scale this recipe up to make a larger batch.
Variations:
Kulfi can be made with different flavors using different ingredients, such as pistachios, chocolate, bananas, rose and strawberries.
Video Instructions:
More delicious mango recipes:
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Ingredients
- Mango (pureed) – 2 cups
- Milk – 1 cup
- Condense Milk – 1 cup
- Milk Powder – 1 cup
- Almonds & Pistachios (coarsely crushed) – 3 tablespoons
- Kewra – 1 teaspoon
- Cardamom Seeds (freshly crushed) – ½ teaspoon
Instructions
Step by step recipe is given below:
- Coarsely crush the cardamom seeds in a mortar and pestle.
- Now in a bowl, add mango puree, milk, condense milk, milk powder, 2 tablespoons of coarsely crushed almonds & pistachios, kewra and crushed cardamom seeds. Blend till smooth.
- Pour this mixture into kulfi molds equally. Cover each mould with a piece of aluminum foil and insert an ice cream stick in the middle and freeze overnight. Keep the molds upright in the freezer.
- Soak the mold in water to unmold and gently pull the kulfi out.
- Sprinkle with the remaining almonds & pistachios.
Serve immediately. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- Use freshly crushed cardamom for more flavor.
- If your mangoes are very fibrous, puree them first and then strain through a sieve and use this strained puree for this recipe.
- Scale this recipe up to make a larger batch.
