Mango Kulfi Recipe

Description:
Mango Kulfi is a traditional Indian frozen dessert that is rich, creamy, and naturally sweetened with ripe mangoes. Unlike ice cream, kulfi is denser and creamier because it’s made with simmered milk, giving it a smooth texture and intense flavor. Perfect for hot summer days or festive occasions.

Ingredients (Serves 4–6)

• 2 large ripe mangoes (Alphonso is ideal) – peeled and chopped

• 2 cups full-fat milk

• 1 cup condensed milk

• 1/2 cup heavy cream

• 1/4 cup sugar (adjust to taste, optional if mangoes are very sweet)

• 1/4 teaspoon cardamom powder

• 1 tablespoon chopped pistachios or almonds (optional)

• 1 teaspoon rose water or saffron strands (optional, for aroma)

Instructions

Step 1: Prepare Mango Puree

1. Peel and chop the mangoes.

2. Blend the mango chunks into a smooth puree using a blender. Set aside.

Step 2: Reduce Milk

1. Pour milk into a heavy-bottomed pan and bring it to a gentle boil.

2. Reduce the heat and simmer, stirring frequently, until the milk reduces by ~1/3 (this makes it thick and creamy).

3. Add condensed milk, sugar (if using), and cardamom powder. Stir and simmer for 2–3 minutes.

Step 3: Combine Cream & Mango

1. Turn off the heat and let the milk mixture cool slightly.

2. Stir in the heavy cream and mango puree until smooth. Add rose water or saffron if desired.

3. Mix in chopped nuts if using.

Step 4: Freeze

1. Pour the mixture into kulfi molds or small cups.

2. Cover with aluminum foil or plastic wrap.

3. Freeze for 6–8 hours or overnight until fully set.

Step 5: Serve

1. To unmold, dip molds in warm water for 10–15 seconds.

2. Serve immediately, garnished with extra chopped pistachios or saffron strands.

Tips & Notes

• Milk: Full-fat milk is essential for creamy kulfi. Avoid skim milk.

• Mangoes: Use ripe, sweet mangoes for best flavor. Alphonso or Kesar varieties are ideal.

• Sweetness: Adjust sugar depending on the sweetness of the mangoes. Condensed milk already adds sweetness.

• Texture: Slow simmering of milk gives the kulfi a dense, rich texture. Don’t rush this step.

• Nuts: Optional, but adding nuts gives a nice crunch. Soak saffron in warm milk for enhanced aroma.

• Serving tip: Let kulfi sit at room temperature for 2–3 minutes before serving to soften slightly.

Nutritional Information (per serving, approximate)

Note: Values vary depending on mango sweetness and milk/cream type used.

Benefits of Mango Kulfi

• Mangoes: Rich in vitamin C, vitamin A, and antioxidants.

• Milk & Cream: Good source of calcium and protein.

• Refreshing & Energizing: Provides quick energy and keeps you cool in summer.

• Natural Sweetness: When made with ripe mangoes, minimal added sugar is needed.

Common Questions (Q&A)

Q1: Can I make kulfi without condensed milk?
A: Yes, you can use sugar, but condensed milk makes it creamier and reduces freezing ice crystals.

Q2: Can I use low-fat milk?
A: Not recommended. Full-fat milk gives the authentic creamy texture. Low-fat versions may be icy.

Q3: How long can I store mango kulfi?
A: Up to 2 weeks in the freezer, well-covered to avoid ice crystals.

Q4: Can I use store-bought mango pulp?
A: Yes, preferably unsweetened pulp. Adjust sugar accordingly.

Q5: Can I make this in an ice cream maker?
A: Yes, but traditional kulfi is denser and doesn’t require churning.