Mango Kulfi, a delicious Indian ice cream recipe made with just a handful of ingredients: mango pulp, condensed milk, evaporated milk, double cream, pistachios, saffron and ground cardamom. It's an incredibly aromatic ice cream with a rich, creamy and fudgy texture that contrasts so nicely with the crunch coming from the pistachios. Super easy to put together, a must-try frozen treat for the hot season.
Inspired by my Kulfi with Condensed Milk, this mango kulfi recipe is as easy, but it has mango pulp added to create a fantastic frozen treat that will go down wonderfully well in the hot season.
It's the third recipe I create using canned Kissan mango pulp, after my Mango Cheesecake Popsicles and Mango Lassi, and this one didn't disappoint either. It's incredibly aromatic and refreshing, perfect for a hot summer's day.
Kulfi is such an incredibly indulgent treat, it has a rich, fudge-like texture, and the addition of ground cardamom and saffron adds tons of flavour that is so unmistakably exotic.
Spiced ice cream might sound like a foreign concept, but it works so well, it's mango ice cream made the Indian way, perfected and taken to the very next level. It doesn't need any cooking, which means the prep is minimal, and ready for the freezer in a couple of minutes.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- mango pulp - I used canned mango pulp, but you can also use fresh mango, peeled, cut into cubes and blitz to a smooth texture
- double cream - or heavy cream, for extra creaminess and richness
- evaporated milk - it has a delicate sweetness to it, and works well with the cream
- condensed milk - rich and thick, it adds most of the sweetness we need for this ice cream
- ground cardamom & saffron - a little can go a long way, but do not omit them, they bring so much flavour
- pistachios - optional, but I like a bit of crunch
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Step-by-step photos and instructions
- in a jug, add the cream, evaporated milk, condensed milk, saffron, ground cardamom and mango pulp
- use a whisk to mix them well
- I used 6 paper cups to divide the chopped pistachios between, then pour equal amount of the mango mixture into each cup
- you can top them with more chopped pistachios as well
- cover each up with kithchen foil, make a small cut at the top, and insert a popsicle / ice lolly stick ( see photo 6)
- freeze them for at least 6 hours, ideally overnight
Expert tips
Make sure to insert the popsicle / ice lolly sticks before the ice creams go in the freezer. You can use paper cups like I did, or you can use popsicle moulds, that's entirely up to you.
To remove the kulfi from the cups / moulds, just dip them into hot water for a few seconds, they should pop out easily.
Other mango treats perfect for summer
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Mango Kulfi
Equipment
- 7 paper / plastic cups
- 7 popsicle / ice lolly sticks
Ingredients
- 1 cup mango pulp
- 1 cup sweeteened condensed milk
- 1 cup evaporated milk
- ½ cup double cream ( heavy cream)
- ½ teaspoon ground cardamom
- a pinch of saffron threads
- ½ cup roughly-chopped pistachios
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Instructions
- In a jug, add the cream, evaporated milk, condensed milk, mango pulp, saffron and ground cardamom, and use a whisk to mix well.
- Divide half of the chopped pistachios between the paper cups, pour equal amount of mango mixture, and top with the remaining chopped pistachios.
- Cover each cup with kitchen foil, then make a small cut at the top so you can insert a popsicle / ice lolly stick into each cup.
- Freeze for 6 hours, ideally overnight.
- To remove the kulfi from the cups, just dip them briefly in hot water, they should pop out easily.
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