Mango Kulfi

One of my favorite things about this time of the year is that mangoes are in abundance.

Supermarkets are flooded with different varieties of mangoes, and I am going to take full advantage of the mango season and prepare mango kulfi. 

Once you try these homemade mango Kulfi, you will never go back to the store-bought ones that are packed with so many un-pronounced ingredients and additives. 

These frozen treats are the perfect way to beat the summer heat and hydrate yourself.

Plus, it’s packed with the goodness of mangoes like vitamin C, A, B-6, folate, beta-carotene, and fiber.

Trust me, no one can eat just one, and everyone will love the creamy mango and fresh taste in every bite.

So guys buckle up — FULL FLAVOR AHEAD!! 

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 in 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. 

Ingredients required to make Mango Kulfi Recipe

Guess what – you only need a few simple ingredients to make this mango kulfi, and they are – 

» Full fat milk – 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 – absorbs the excess water from the milk and lends a milky and creamy flavor.

» 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 – augments the flavor of mango in this kulfi. 

» Sweetened Condensed milk – sweetens the kulfi and lends a smooth texture without any graininess.

» Mango Puree – is the star ingredient. 

How to Make 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 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 in 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 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. 

Tips to make the best Mango Kulfi

» To make the best mango kulfi, always use full-cream (fat) milk.  

» Throughout the cooking period, do not leave milk unattended. Keep stirring continuously to prevent it from burning. 

» Don’t have cornstarch? Try mawa powder or fine breadcrumbs instead.  Add two tablespoons of mawa powder, and you will end up with a rich and creamy kulfi. 

» Besides that, a thick kulfi mixture will reduce the accumulation of ice crystals in kulfi.

» For extra creamy malai kulfi, use the combination of half ‘n’ half and whipping cream. 

» 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. 

» I have added chopped pistachios to the kulfi, but almonds and cashews will be a great addition too.

» For a more fancy dessert, top mango kulfi with some falooda and enjoy. 

» Do not add mango puree to the hot milk; otherwise, the milk will curdle and separate. Allow the kulfi mix to cool slightly then pour in the mango puree. 

» Once poured in molds, wrap it in aluminum foil or a plastic wrap to avoid icy crystals on kulfi.

» 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. 

» Don’t have a Kulfi mold? No worries, transfer mango kulfi to a freezer-safe container and freeze until set.

» Kulfi stays well in the freezer for up to 2 months.

What other flavors can you use to 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 amazing 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 kind of mangoes. 

How to tell if the mango is ripe?

Never focus on the bright yellow color. Color is a factor but always judge 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 get rid of the mango fibers. 
• The strained puree is your mango puree. Use this in any recipe that calls for mango puree.

PROTIP- Before blending the mangoes, taste them. If they taste sour, then add 3 tablespoons of powdered sugar to the mangoes and blend until smooth. 

Enjoy this tasty and delicious Mango Kulfi, and your taste buds will thank you for this. You will be blown away with its delightful flavor.

Share it with your friends and family, and I am sure you everyone will end up loving these delicious kulfis.

Just like I always say, do let me know in the comments when you make this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

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