Name: Mango Kulfi Recipe | Mango Kulfi Ice Cream
Prep time: 10 min
Total time: 490 min
Ingredients: 1½ Cup Mango Puree; ½ Cup Condensed Milk; ⅓ Cup Milk; 1 Pinch Saffron / Cardamom Powder; 2 tbsp Milk Powder; ½ Cup Fresh Cream

0
0
42
8
1
0
51shares

Mango Kulfi Recipe aka Mango Kulfi Ice Cream with step by step pics and a short YouTube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This is a rich, creamy and such a delicious frozen dessert prepared from mangoes. Hot scorching summer and the mango season definitely calls for this kulfi, an Indian version of ice cream. The traditional method of making kulfi involves a lot of time and effort as the milk has to thicken a bit in low flame. But this Mango Kulfi does not require any stovetop cooking at all, just made with few ingredients, mixed, poured into the Kulfi moulds and froze that’s all, your yummilicious kulfi is ready. Furthermore, I have already shared Malai Kulfi, 100+ LockDown Recipes and Ramzan Recipes if interested check it.

Check my other Mango Recipes like

Mango Kulfi Recipe | Mango Kulfi Ice Cream

Priya Santhamohan

Mango Kulfi Recipe aka Mango Kulfi Ice Cream is a rich, creamy and such a delicious frozen dessert prepared from mangoes. This Mango Kulfi does not require any stovetop cooking at all, just made with few ingredients, mixed, poured into the Kulfi moulds and froze that's all.

Print Recipe Pin Recipe

Prep Time 10 mins

Freezing Time 8 hrs

Total Time 8 hrs 10 mins

Course Mango Recipes, Popsicle, Summer Recipes

Cuisine Indian

Servings 10 Popsicles

Calories 412 kcal

Equipment

Popsicle Mould

Ingredients

1 Cup = 250 ML, 1 tsp = 5 ML

1½ Cup Mango Puree
½ Cup Condensed Milk
⅓ Cup Milk
1 Pinch Saffron / Cardamom Powder
2 tbsp Milk Powder
½ Cup Fresh Cream

Instructions

Peel the skin of the mango and scoop out the flesh only. Then add a few strands of saffron to the milk.
Also, get ready with the kulfi mould and ice cream sticks. If you don't have kulfi mould, use small tumblers or disposable cups.
To a mixer, add the mango flesh.
Grind it smoothly without pouring any water.
Transfer the ground mango puree to a mixing bowl. Then, pour the milk and condensed milk.
Now, add the milk powder.
Whisk it well and ensure there are no lumps. Then, pour the fresh cream.
Now, give a gentle whisk only, else the fresh cream turns like butter.
Take the kulfi mould and fill it to 3/4th level to each mould.
Fill all the moulds.
Cling it with aluminium foil and just prick it with a knife or scissor, so the ice cream stick holds perfectly.
Insert a stick in the centre of each mould.
Freeze it for a minimum time of 8 hours or overnight.
To de-mould the kulfi, show the mould in running water or keep it in warm water for 2 seconds. Then carefully pull out the kulfi.
Do try this Mango Kulfi Recipe during this summer season.

Video

Notes

Tips for Mango Kulfi Ice Cream

Use ripe, fibreless and sweet mango for a tasty Kulfi.
Choose deep yellow coloured mango for a vibrant colour Mango Kulfi Ice Cream. You can use Alphonsa or Banganapalli mangoes.
Use full-fat milk to get a creamy and rich Mango Kulfi Recipe.
Saffron strands can be replaced with 1 pinch of cardamom powder.
Milk powder can be replaced with 2 tbsp of cornflour as it lends nice creaminess. But definitely add any one of these to get a stiff texture.
After adding fresh cream, don't whisk for a long time, as it may turn like butter.
For a nice flavour and colour, 2 drops of mango essence and yellow food colour can be used.
I used fresh mangoes, it can be replaced with ready-made mango pulp or frozen mangoes.
If you don’t have popsicles mould, use small tumblers or disposable cups.
The minimum freezing time required for this Ice Cream is 8 hours or overnight.

Keyword Mango Kulfi, Mango Kulfi Ice Cream

Mango Kulfi Recipe

Method for Mango Kulfi Recipe

1. Peel the skin of the mango and scoop out the flesh only. Then add a few strands of saffron to the milk.

2. Also, get ready with the kulfi mould and ice cream sticks. If you don’t have kulfi mould, use small tumblers or disposable cups.

3. To a mixer, add the mango flesh.

4. Grind it smoothly without pouring any water.

5. Transfer the ground mango puree to a mixing bowl. Then, pour the milk and condensed milk.

6. Now, add the milk powder.

7. Whisk it well and ensure there are no lumps. Then, pour the fresh cream.

8. Now, give a gentle whisk only, else the fresh cream turns like butter.

9. Take the kulfi mould and fill it to 3/4th level to each mould.

10. Fill all the moulds.

11. Cling it with aluminium foil and just prick it with a knife or scissor, so the ice cream stick holds perfectly.

12. Insert a stick in the centre of each mould.

13. Freeze it for a minimum time of 8 hours or overnight.

14. To de-mould the kulfi, show the mould in running water or keep it in warm water for 2 seconds. Then carefully pull out the kulfi.

Do try this Mango Kulfi Recipe during this summer season.