Welcome, all mango lovers! Let the Mango mania take over and have some summer fun with this delicious, fabulous dessert that awaits you magnificently! Perfectly sweet and lusciously creamy, this Mango Kulfi with irresistible Mango flavor is a manifestation of heavenliness!
Made with the everyday pantry staples, I assure you, this recipe is a blockbuster this season!!
Mangoes emanate happiness besides the sweetness and richness they are loved for. You can smell the sweetness of this delicious fruit in the air as supermarkets are so overly abundant with this fruit.
So, in a way, it is natural to be tempted by this super delicious fruit.
Trying something new, like this Mango Kulfi recipe, is a terrific way to satisfy your cravings and entice the mango enthusiast in you.
You will adore every bite of this irresistible mango kulfi, and your insatiable taste senses will not let you stop at just one!
Let the nostalgia catch on with this blissfully delicious Mango Kulfi, reminding you of the authentic taste of Matka Kulfi that you so fondly relished in your childhood!
So guys buckle up — FULL FLAVOR AHEAD!!
Reasons You’ll ♡ Mango Kulfi
Mango Kulfi is an ultimate summertime treat that revitalizes the body and mind! You will love to dig into its deliciousness for these reasons —
- Insanely easy to make
- Makes with pantry staples
- A melody of pure flavors
- Packed with the goodness of vitamins (C, A, B-6), folate, beta-carotene, and fiber
- Magically creamy and sinfully delicious
- A perfectly healthy way of beating the summer heat
An added advantage of this homemade Mango Kulfi is that it doesn’t contain any preservatives or additives, making it a better choice than store-bought ones.
Are you familiar with Kulfi?
Kulfi is an Indian version of ice cream. Unlike regular ice cream, Kulfi has a texture that is thicker and denser all because it is slow-cooked to allow less air in the mixture.
Traditionally, kulfi is made by simmering milk over low heat for hours, until it evaporates and is reduced by two-thirds. This slow cooking is what attains that delicious caramelized flavor.
Later, that milk is sweetened, flavored, studded with dry nuts, poured into earthen pot molds, and frozen until set.
The traditional method of making Kulfi is not complicated; trust me, I love it. But it does require a lot of time, which is simply too long for busy schedules.
The main idea is to create the same creamy and dense texture with the right ingredients.
Therefore, I came up with a cheat version, where you will have the same creamy and luxurious texture, made from scratch, of course, and that too in less than 30 minutes. A win-win for all!
And yes, it delivers the same authentic taste.
Flavors of Kulfi
Have you tried this frozen treat at any Indian restaurant? Besides the mango kulfi – the flavor that I am sharing with you today, there are many lip-smackingly delicious flavors of kulfi like-
- Malai kulfi
- Pista kulfi (pistachio Kulfi)
- Rose Kulfi
- Badam Pista Kulfi (Almond-pistachio Kulfi)
- Kesar Pista kulfi ( Saffron pistachio Kulfi)
- Lychee kulfi
- Paan Kulfi (beetle leaves Kulfi)
- Guava Kulfi, and many more exotic flavors.
Mango Kulfi Ingredient List
Mangoes are ethereal, and so is this beautiful Mango Kulfi recipe and guess what – you only need a few simple ingredients to make this mango kulfi, and they are –
Full fat milk — Milk is the base ingredient for the Mango Kulfi recipe. Always use full-fat milk or whole milk to make ice cream. Whole milk contains appx. 3.25% of butterfat. So the higher the butterfat, the rich and creamy kulfi will turn out to be.
Milk Powder — Added to bring in more creaminess and a perfect melt-in-your-mouth texture to the Mango Kulfi.
Cornstarch — helps thickens the kulfi base and lends a silky texture and depth.
Chopped pistachios and Eliachi Powder (Cardamon Powder) — a must-have for that extra crunch and flavor.
Mango Essence — Adds a lovely hint of mango flavor and an exciting aroma to our delicious Kulfi recipe.
Condensed milk — We add condensed milk as the sweetener to our lusciously creamy Mango Kulfi! The condensed milk also elevates the deliciousness and lends a smooth texture without any graininess.
Mango Puree — is the star ingredient. Please use fresh mature mangoes for this recipe as they lend a gorgeous color and incredible flavor to this kulfi.
How to Make the best Mango Kulfi
1. Add milk to a heavy-bottomed pan and let it simmer on a low flame.
2. Meanwhile, prepare cornstarch slurry. Combine cornstarch and 3 tablespoons of milk in a bowl. Mix until smooth and lump-free.
3. Pour this cornstarch slurry into the milk. Mix until blended.
4. When the milk begins to foam up, stir with a spatula. Reduce the heat to the lowest setting and stir in milk powder.
5. Whisk until well blended, and no lumps remain.
6. Pour in condensed milk and mango essence. Mix until just combined.
7. Add chopped dry nuts.
8. Stir in eliachi powder. Mix to combine. Take the kulfi mixture off the flame. Allow it to cool for 30 minutes.
9. After the rest time is over, add in mango puree.
10. Gently fold in the mango puree.
11. Whisk until fully incorporated.
12. Pour mango kulfi into the molds and freeze until set. Or pour kulfi mix in a kullad and freeze until set.
Once completely set and frozen, remove them from their molds and enjoy them.
To remove from the mold, dip the kulfi mold in hot water for a second. Remove it immediately. Holding the candy stick, gently wiggle the kulfi. It should slide out easily.
If not, dip in hot water for another second, and it should do the trick.
Recipe Tips and Variations
For a creamier and tastier Kulfi — Always use whole milk to get the most tasteful kulfi. Whole milk with high milk fat content is the best. Milk with 2% fat content can be used, but it will not turn the kulfi rich and creamy as the whole milk would.
Do not leave the milk unattended — While boiling milk, make sure not to leave it unattended as it may stick to the bottom of the pan and get burnt. Keep stirring continuously to prevent it from burning.
Substitutes for cornstarch — You can replace cornstarch with mawa powder or fine breadcrumbs. They will all serve the same purpose. Add two tablespoons of mawa powder, and you will end up with a rich, thick, and creamy kulfi. Besides that, a thick kulfi mixture will reduce the accumulation of ice crystals in kulfi.
For the most luscious and creamiest Kulfi — Use the combination of half ‘n’ half and whipping cream for the most lusciously creamy mango kulfi. More the milk fat, creamier the kulfi!
Perfectly Sweet — This mango kulfi is perfectly sweet; if you prefer the sweetness to be more pronounced, then add another tablespoon of sweetened condensed milk to the boiling milk.
For a more vibrant yellow color — You may add yellow food color for a more pronounced yellowish-looking Kulfi. It is entirely on your preference.
Take it up a notch — For a more fancy dessert, top mango kulfi with some falooda and enjoy.
Avoiding curdling/splitting of the milk — Curdling or splitting may occur when mango puree is added to the hot milk. To avoid this, allow the kulfi mix to cool slightly then pour in the mango puree.
Make Ahead recipe — Kulfi needs plenty of time to chill. So, if you are expecting a company, kulfi can be made 2-3 days in advance and popped in the freezer to freeze right before your company arrives. The optimum temperature for freezing kulfi or any frozen treat is 0°F (-18°C) or colder.
Avoid crystallization — Store your Mango Kulfi in the very back of the freezer. Every time the freezer is opened, warm air gushes in, causing the kulfi to melt, and then it refreezes back again. During all this thaw and refreeze, some ice crystals trapped inside melt and result in crystallization.
Other creative variations — You can create any flavors or bring variations of your choice to this malai Kulfi recipe. Add candied fruits for the delectable twist, or add toasted almonds or cashews for the nutty flavor.
Don’t have a Kulfi mold — No worries, transfer mango kulfi to a freezer-safe container and freeze until set.
Let me know what you think!
So, if by now, you feel tempted to try the very delicious Mango Kulfi recipe, then don’t wait anymore.
Sweet, juicy mangoes are waiting to be taken and transformed into a delectable frozen treat. Let’s get started and put our cravings to rest!
Try this tasty and delicious Mango Kulfi, and your taste buds will thank you for this. You will be blown away by its delightful flavor.
Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
CRAVING FOR MORE, TRY THESE OTHER Delicious desserts!
- Add milk to a heavy-bottomed pan and let it simmer on a low flame.
- Meanwhile, prepare cornstarch slurry. Combine cornstarch and 3 tablespoons milk in a bowl. Mix until smooth and lump-free.
- Pour this cornstarch slurry into the milk. Mix until blended.
- When the milk begins to foam up, stir with a spatula. Reduce the heat to the lowest setting and stir in milk powder.
- Whisk until well blended, and no lumps remain.
- Pour in condensed milk and mango essence. Mix until just combined.
- Add chopped dry nuts and eliachi powder. Mix to combine.
- Take the kulfi mixture off the flame. Allow it to cool for 30 minutes. After the rest time is over, gently fold in mango puree into the kulfi mixture.
- Whisk until fully incorporated.
- Pour mango kulfi in the molds.
- Freeze until set.
Frequently Asked QuestionsWhat other flavors can you use for this mango kulfi? This malai kulfi is a very versatile recipe. You can swap out the mango puree for any seasonal fruit you like. Some additional unique flavors are-
- Chikoo a.k.a. Sapodilla. Puree the fruit and add to the malai kulfi recipe.
- Rose syrup
- Guava is another great choice
- Strawberries, to name a few.
Can you make Mango Kulfi with fresh mangoes? Of course, you can! To make mango puree at home, select sweet, ripe, and less-fibrous kinds of mangoes. How to tell if the mango is ripe? Never focus on the bright yellow color. Color is a factor but is always judged by the feel and smell. To feel- take a mango in your hand and squeeze gently. A ripe mango will squeeze in with a slight press. For smell – bring the stem part of the mango closer to your nose and smell – a ripe mango will sometimes have a sweet fruity aroma at the stem part.
- Take four large mangoes. Wash them thoroughly under tap water.
- Peel the skin and dice the mangoes into medium-sized pieces.
- Transfer the diced mangoes to a blender.
- Add 1/4 cup of water and pulse until blended.
- Now pass the blended mangoes through a fine mesh to eliminate the mango fibers.
- The strained puree is your mango puree. Use this in any recipe that calls for mango puree.