Mango kulfi is a delicious, easy to make variation of classic Indian kulfi with fresh mango puree. It is a quick, easy no cook recipe that requires just 10 minutes of hands on time.
This kulfi is so rich, delicious, creamy and has an unmistakable mango flavor 🙂 A real treat for all mango lovers. Do make a large batch and enjoy, it is mango season now 🙂
Today I am sharing with you all one of my all time favorite dessert that I always make when fresh ripe mangoes are in season. No cook quick mango kulfi it is 🙂
Summer calls for frozen treats which means ice creams and kulfis are mainstay at home 🙂 I always have some homemade ice creams or kulfi at ready so that we can avoid picking preservative laden ones from stores.
Kulfis are so widely available all around the year but they do taste so good and special during summer. There are so many variations to classic kulfi like thandai kulfi, paan kulfi and this kulfi with mango is a very popular one too.
There are many ways to make this recipe and today I am sharing an easy no cook method which gets ready in minutes.
With mangoes flooding the stores it is indeed a great dessert of choice and I am sure you will agree too 🙂
What Is Kulfi?
Kulfi is a classic Indian frozen dessert with milk solids or khoya as main ingredient. While some people call kulfi as Indian ice cream, I beg to differ here. Kulfi is not Indian ice cream. They both are two different desserts. Delicious in their own way, albeit different.
Ice cream has a very soft and smooth texture fluffy and melt in mouth but kulfi is dense, you can bite into it and can be moulded.
The base of ice cream is often a custard and whipped creams but for kulfi recipe the main ingredient is milk. The traditional method of making kulfi recipe involves cooking milk for long hours until it reduces into half of the volume.
Now there are many flavor variations to classic kulfi or malai kulfi and mango kulfi is a very popular and most sought after one among them.
Why This Mango Kulfi Recipe Works?
This mango kulfi recipe I am sharing here is a super tasty, rich and addictive but it gets ready in less than 10 minutes of actual preparation.
Like I have mentioned above, it takes some time and patience to make classic kulfi as you need to cook milk in low flame for long hours. This recipe of mango kulfi is a cheat version and is a breeze to make.
All you need to do here is, add the ingredients in a blender, blend until smooth, freeze and serve 🙂
Along with condensed milk, mango puree and cream , I have used one more ingredient which adds that traditional flavor, richness and taste to this kulfi, it is khoya 🙂
Khoya or milk solids is usually used in authentic kulfi recipes and here I have added just 2 tablespoons of it for that traditional touch. It is totally optional though, you can skip it if you do not have.
This mango kulfi kulfi has a wonderful texture and it does not taste like mango ice cream. It has that classic bite, dense texture and flavor of regular kulfi.
I like to set kulfi in small earthen pots called matka locally. These are best for setting kulfi, phirni and you can set yogurt in these pots, it tastes delicious.
If these are not available you can use conical kulfi moulds or even popsicle moulds. You can also set kulfi in a big container, slice and serve too.
So do try out and enjoy this easy delicious no cook mango kulfi recipe with step by step photos. It is
easy & simple to make
no cook recipe
ready in 10 minutes preparation
Delicious, rich and creamy
Full of mango flavor
Always a hit with kids
How To Make Mango Kulfi Recipe
Rinse, peel and chop 2 large mangoes roughly. You will need 1 cup chopped mangoes.
Add the chopped mangoes to a blender jar and blend until smooth.
Now to the mango pulp add 1 cup cream, 1/4 cup chilled milk, 2 tablespoons khova, 1/2 cup sweetened condensed milk, pods of three green cardamoms or 1/2 teaspoon cardamom powder.
Blend until smooth. You can also use your food processor or stand mixer. This is your kulfi mix.
Transfer the mango kulfi mixture to small earthen pots or kulfi moulds or popiscle moulds, cover with a small piece of aluminium foil or lid and freeze.
Freeze the kulfi for 8-12 hours. Once set you can serve kulfi. If you are setting in kulfi in matka, you can serve it as such. If setting in aluminum moulds, show it under running water for few seconds and tap gently to unmold. Serve delicious mango kulfi as dessert and enjoy.
You can serve this delicious rich and creamy mango kulfi as dessert after a meal. It is also an excellent snack during summer when we crave some chilled.
You can also use this kulfi to make kulfi falooda with falooda sev. Just follow this mango falooda recipe and use this kulfi instead of ice cream.
Tips To Make Best Mango Kulfi
Mangoes– For any recipe with ripe mangoes, use ripe sweet fruit that is less fibrous. If you use a very fibrous variety, pureed mangoes will not be smooth and it will spoil the texture of the dessert. My choice is always alphonso mangoes for making desserts.
If fresh mango is unavailable you can easily use canned mango puree from grocery store for this. Apart from adding puree, you can also add 1/2 cup very finely chopped mangoes for an interesting texture variation.
Cream– You can use any type of cream for this recipe. Heavy cream, whipping cream or low fat cream all will work.
Condensed milk– We are using condensed milk to mimic rabri or reduced milk. Instead of condensed milk you can also use evaporated milk. If you ate using unsweetened ones, add sugar to taste while blending.
Khoya– This is optional and you can leave it out if you don’t have or you can add 2 tablespoons milk powder to make this mango kulfi.
Milk– We are adding a splash of milk for taste and flavor, I suggest you use whole milk. Make sure the milk is very cold for better texture in mango kulfi rather than using room temperature milk.
Flavorings– You can flavor this kulfi in many ways. Traditionally cardamom is used but you can also use saffron threads or rose water. Even vanilla will be good in this kulfi.
Paper cups or muffin liners can be used to freeze kulfi if kulfi molds are not available. Just insert a ice cream stick and freeze.
Frequently Asked Questions
Which variety of mangoes are best for kulfi?
Alphonso or kesar mangoes suit well for this recipe.
How to make vegan mango kulfi?
To make this kulfi vegan just use non dairy cream and dairy free evaporated milk.
How long can I store this kulfi?
You can store this kulfi for a week in freezer.
More Summer Recipes
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Mango Kulfi Recipe
1 CUP = 250 ml
- 1/4 cup milk chilled
- 1 cup cream I used low fat
- 1 cup mangoes chopped, ripe
- 3/4 cup sweetened condensed milk 200 grams or 1/2 of 400 grams tin
- 1/2 teaspoon cardamom powder
- 2 tablespoons pistachios fin
- Rinse, peel and chop 2 large mangoes roughly. You will need 1 cup chopped mangoes.Add the chopped mangoes to a blender jar and blend until smooth.
- Now to the mango pulp add 1 cup cream, 1/4 cup chilled milk, 2 tablespoons khova, 1/2 cup sweetened condensed milk, pods of three green cardamoms or 1/2 teaspoon cardamom powder.
- Blend until smooth. You can also use your food processor or stand mixer. This is your kulfi mix.
- Transfer the mango kulfi mixture to small earthen pots or kulfi moulds or popiscle moulds, cover with a small piece of aluminium foil or lid and freeze.
- Freeze the kulfi for 8-12 hours. Once set you can serve kulfi. If you are setting in kulfi in matka, you can serve it as such. If setting in aluminum moulds, show it under running water for few seconds and tap gently to unmold. Serve delicious mango kulfi as dessert and enjoy.