Mango Kulfi Recipe (Easy, Creamy, No Ice Cream Machine)
Dense, creamy mango kulfi two ways: a quick no-cook version with condensed milk and a traditional stovetop version with reduced milk. No ice cream machine, just mango, cream, and a freezer.
Equipment
- Blender
- Kulfi molds, popsicle molds, or small steel cups
Ingredients
For the no-cook version
- 1 cup fresh Alphonso or Kesar mango pulp about 2 medium mangoes; or canned Kesar pulp
- 1 cup heavy cream or fresh cream, 25%+ fat
- 1/2 cup sweetened condensed milk adjust based on mango sweetness
- 1/4 tsp cardamom powder
- A pinch of saffron strands (optional), soaked in 1 tsp warm milk
- 2 tbsp chopped pistachios for filling or garnish
For the traditional stovetop version
- 1 cup mango pulp same as above
- 1 litre full-fat whole milk
- 3 tbsp sugar adjust to taste
- 1/2 tsp cardamom powder
- Saffron strands and pistachios (as above)
Instructions
No-cook method (quick)
- Blend fresh mango until completely smooth. Strain through a fine mesh if there are fibers. Set aside.
- Whip the heavy cream in a large bowl until it just holds soft peaks; do not overwhip to stiff.
- Fold in the condensed milk, mango pulp, cardamom powder, and saffron milk. Mix gently.
- Taste and adjust sweetness with more condensed milk or a squeeze of lime for brightness.
- Pour into kulfi molds, popsicle molds, or small steel cups, leaving about 1/2 cm at the top. Insert sticks if using.
- Cover with foil and freeze for at least 6 hours or overnight.
- Run warm water over the outside of each mold for 10-15 seconds, then unmold. Garnish with pistachios and saffron. Serve immediately.
Traditional stovetop method
- In a heavy-bottomed pan, bring full-fat milk to a boil, then simmer on medium-low, stirring often, until reduced by half (about 35-40 minutes). Scrape solids from the sides back into the milk.
- Add sugar, stir until dissolved. Remove from heat and cool completely to room temperature.
- Blend in mango pulp, cardamom, and saffron milk.
- Pour into molds, seal, and freeze overnight. Unmold and serve as above.
Notes
No-cook method: skip the stovetop step (cook time 0). Traditional method: reduce milk ~45 minutes before cooling and freezing.
Use full-fat dairy for the creamiest texture; low-fat substitutes tend to freeze icy.
Vegan option: use chilled full-fat coconut cream (solids from the top of a refrigerated can) and coconut condensed milk or 3-4 tbsp maple syrup; optionally add 1 tsp cornstarch slurried in a little coconut milk to reduce iciness.
Store in the freezer up to 2 weeks, tightly covered; flavor is best within the first week.
No molds? Use paper cups (peel after freezing) or a shallow freezer-safe dish and scoop with a warm spoon.
Tried this recipe?Let us know how it was!