This homemade mango kulfi is rich, creamy, and luscious. It is made with simple ingredients like milk, sugar, powdered milk, fresh seasonal mangoes, saffron, and cardamom. Also be sure to check out a quick, no-cook version in variations below to make this mango kulfi!
It is super hot these days and all we want to do is indulge in frozen treats and cool beverages. Since it’s mango season, I’m making the most of it by incorporating them in every possible way, from savory to sweet recipes.
This delicious and easy mango kulfi recipe is made from scratch with the most basic ingredients. Since this recipe makes about 8 kulfis, it was over within 2 days 🙁
I understand that the weather is hot and the last thing you need is to be standing near your stovetop, stirring something for as long as 45 to 50 minutes. But trust me, all that effort is worth your while.
You don’t need to use a lot of elbow grease to prepare this mango kulfi. Just remember not to walk away from the stovetop. Stir the mixture every couple of minutes, while you prep lunch or dinner.
Table of Contents
What is kulfi?
Kulfi is a frozen, dairy-based Indian dessert. It is primarily made by reducing full-fat milk to half its original quantity. It is then sweetened with sugar.
This thickened and sweetened milk mixture is then poured into aluminum cones and frozen in an earthen pot containing a mix of ice and rock salt.
The long cooking period of milk gives it its characteristic caramelized flavor, which is what makes kulfi so unique. Kulfi can be referred to as the Indian version of ice cream. But if you consider technicalities, they are totally different.
Here are the major differences between kulfi and ice cream;
- The base: Ice cream is made with a milk-custard base. Kulfi just needs milk, milk solids, and sugar.
- Texture: Ice cream has air incorporated in it, due to which it is light, fluffy, and airy. Kulfi, on the other hand, is dense and that is how it is supposed to be.
- Equipment: You need an ice cream maker to make ice cream the old-fashioned way. Of course, these days the no-churn method is popular. You just need a heavy-bottomed Kadai (wok) to make kulfi
Given the Indian weather, one can actually enjoy kulfi all year round, but slurping on some during summers is a real treat!
Whether it is a simple malai kulfi or other flavors like saffron, pistachio, paan, chocolate, custard apple, rose, etc, they all taste so good! And this homemade mango kulfi is no exception!
You will love this mango kesar kulfi recipe because
✓ It is made with very basic ingredients, does not need condensed milk or any type of cream.
✓ A no-frills recipe that does not need any fancy gadget such as an ice cream maker.
✓ It is a creamy and yummy frozen treat.
✓ It is packed with a delicious mango flavor that screams summer.
✓ Has a gorgeous golden color that looks so very appetizing.
✓ It is hit with people of all age groups.
Ingredients needed to make this kulfi
To make this super yummy Aam kulfi, you will need;
Milk: This recipe requires very few ingredients and milk being the base of kulfi is an important one. Full-fat or whole milk is preferred for this recipe. So, please don’t compromise by using skimmed milk, 1%, or any other type of low-fat milk. If you do that, you will need to compensate by adding cream and more milk powder to get similar results.
Mangoes: I’ve used Alphonso mangoes since they are in season now. You can also use canned mango pulp and enjoy this kulfi all year round.
Milk powder: This ingredient makes the kulfi creamy with a rich mouthfeel. It is also used as a substitute for mawa/khoya. It can be skipped if you don’t have it around. Check out alternatives in the FAQs below.
Sugar: To sweeten the kulfi! I prefer using castor sugar. It dissolves easily due to the small crystal size.
Coarsely chopped nuts: I’ve used unsalted pistachios and almonds. You can also include some cashew nuts. I’ve chopped them quite fine, you can also powder them. This will give a nice grainy texture to the mango kulfi.
Saffron and cardamom: These exotic ingredients add an amazing flavor that not only complements the mangoes but also elevates the overall flavor of the kulfi. I highly recommend using these ingredients.
How to make mango kulfi – Step by step process
Step 1: Reduce the milk to half
Add 4 cups full-fat milk into a heavy-bottomed pan. (Photo 1)
Add 1/4 cup of milk powder to a bowl, transfer about 3 to 4 tablespoons of milk from the pan, and mix with the milk powder to make a slurry. Set this aside. (Photos 2 and 3)
Switch on the heat to medium, and bring the milk to a boil, stirring occasionally in between. (Photos 4 and 5)
Once the milk comes to a boil (after 9 minutes approx), reduce the heat to medium-low, cook, stirring frequently, until the milk reduces to half of its original quantity, i.e from 4 cups to 2 cups. (Photos 6 to 8)
Step 2: Add sugar, milk powder slurry, nuts, saffron, and cook further
Add 1/3 cup sugar, crushed saffron strands, milk powder slurry, 1 tablespoon each of coarsely chopped almonds and pistachios. (Photos 9 to 12)
Mix well and cook for another 10 minutes over medium-low heat, or until the mixture is thick and creamy. You should end up with about 1 and 3/4 cups of thickened and sweetened milk. (Photos 13 and 14)
Step 3: Add cardamom and cool down the milk mixture
Add 1/4 teaspoon cardamom powder, mix well, and switch off the heat. (Photos 15 and 16)
Transfer the reduced milk to a heat-safe bowl or a glass measuring jug. (Using a jug makes it easier to pour the mango kulfi mixture into kulfi cones). Let the milk cool completely to room temperature. (Photo17)
Step 4: Add mango pulp, mix, and freeze
Add 1 cup fresh mango pulp to the reduced milk mixture, and mix well. (Photos 18 and 19)
Pour in kulfi molds or popsicle molds. (Photos 20 and 21)
Cover with aluminum foil. Insert a stick through the foil, and freeze the molds for 8 to 10 hours. (Photos 22 to 25)
To serve, dip the mold in warm water for a few seconds, pull it out gently to release it from the mold.
Serving suggestions
Kulfi is best enjoyed as a dessert after meals. Of course, there is no right or wrong time, so I’ll leave that to you.
You can enjoy this delicious mango kulfi as it is! Another delicious variation is to jazz it up by making kulfi falooda.
To do that, slice the kulfi and place it in a serving bowl, top it with some falooda sev, sabja, sliced nuts, and some rose syrup. To make it even more decadent, add a little rabdi! Yum yum!!
Storage
This mango kulfi can be frozen for up to a month. Since this is a small batch, I doubt it will last past 2 days 😀
Tips to make the best mango kulfi at home
Use the right mangoes: Choose a fleshy variety of mango that is not fibrous as fibers in the kulfi are very unpleasant and not at all appealing. Mangoes such as Alphonso, Kesari, and Badami are good. Avoid totapuri, bottle mangoes, etc that are fibrous and not meant to be used in recipes like these. Also, make sure you use only ripe and sweet mangoes for this kulfi recipe. Avoid sour or semi-ripe mangoes as mixing these kinds of mangoes with dairy can cause digestive issues and an upset stomach.
Sweetness: Feel free to increase the sugar to 1/2 cup if your mangoes are not very sweet. You can also reduce the sugar to 1/4 cup if your mangoes are really sweet or skip it altogether if the mangoes are super sweet.
Avoid overcooking the milk mixture: You start with 4 cups of milk and you will want to end up with approx 1.75 cups of thickened and sweetened milk. Do not reduce it more than that, since the milk thickens as it cools. Also, fresh mango pulp is already thick. So mixing both results in an overly thick mixture, that makes the kulfi denser than it should be. Please stick to the recipe as I’ve tested this recipe multiple times, and we prefer this version over the other.
Add khoya: You can add about 1/4 cup of grated or crumbled mawa instead of the milk powder slurry. It will add more richness to the kulfi.
Scaling the recipe: You can scale up or down to make as many kulfi’s as you’d like. The cooking time will change depending on the quantity of milk you begin with. So remember to factor that in.
Alternatives to kulfi molds: You can freeze this mango kulfi mixture in any popsicle mold, or disposable plastic or paper cups. Follow the same process as I’ve done with the aluminum kulfi molds.
Variations
Basic kulfi: Omit the mango pulp from this recipe and you have a very basic malai kulfi. Add more nuts, if you wish to.
Instant, no-cook mango kulfi: I’ve already shared the base recipe for an instant no-cook kulfi that involves blending 1-(14 oz) can of sweetened condensed milk, 1 cup heavy cream, 1-(12 oz) can of evaporated milk. To this base, add 1 cup of fresh mango pulp and blend everything together. You can add a tablespoon of saffron-infused milk, and a pinch of cardamom as well.
Stuffed mango kulfi: Instead of adding mango pulp to the milk mixture, you can stuff ripe mangoes with the kulfi mixture. To do that, cut off the top of the mango, insert a knife to loosen the seed, then remove the seed. Scrape off all the mango flesh from the seed and add it back inside the mango. Pour in the kulfi mixture, cover it with the top. Place it in a bowl so that it sits undisturbed. Freeze for 6-8 hours. When you are ready to serve, peel the mango skin, cut it into slices and serve. enjoy mango-filled kulfi!
Mango chunks: You can add small, diced mango pieces to the milk-mango mixture
Mango extract: Add a few drops of mango extract/essence if you prefer a more pronounced mango flavor.
Sweetened condensed milk: Instead of sugar, you can also use about 200 grams of sweetened condensed milk. You can increase or decrease the condensed milk as per your desired sweetness. I’ve tried making this recipe with and without condensed milk, and frankly, both taste great.
Cream: If you use skimmed milk, add some cream to give the kulfi a creamy texture. Add 1/2 cup malai (fresh cream) along with the milk in the first step. This will also prevent the kulfi from having too many ice crystals. You can use any kind of cream from fresh malai, low-fat, double cream, to whipping cream.
Mango matka kulfi: Pour the kulfi mixture into small matka’s, cover with an aluminum foil, and freeze.
Frequently asked questions
Can I skip the milk powder in this recipe?
You can skip the milk powder, but since we are using only milk and nothing else to make this kulfi, a little bit of milk powder helps thicken it up. You can also add some cornstarch or custard powder to thicken the milk.
Use about 1 tablespoon of cornstarch/cornflour or custard powder. Mix it with 2 tablespoons of cold milk to make a slurry. Add this slurry about 2-3 minutes after the sugar dissolves and cook until the milk turns creamy and thick enough to coat the back of a spoon.
Can I use canned mango pulp or frozen mangoes to make this kulfi?
Yes, absolutely! That way you can enjoy this kulfi all year round 🙂 If using canned, you may skip adding sugar, as canned mango pulp is usually sweetened with sugar.
Do I need to blend the milk-mango mixture before transferring it to popsicle molds?
If you prefer a really creamy texture in your kulfi, then yes, feel free to blend it.
Is there a difference in taste between the cooked and no-cook kulfi version?
Yes, there is a difference in texture to some extent. The cooked version has a more grainy texture due to the reduction of milk, while the no-cook version is really smooth and creamy. You can add some breadcrumbs to mimic that grainy texture.
How to take out the kulfi from the mold?
Traditionally, kulfiwalas would remove the kulfi cones from their matka (earthen pot) and unmold the kulfi by rubbing the cone between their palms. Doing so generates heat, which helps in releasing the kulfi. A stick was inserted in the cone, and with a little twist, the kulfi would pop out of the cone.
The kulfi cones that I’ve used have a lid, but I chose to cover them with aluminum foil and insert the stick and freeze them. I just prefer this method as it is simpler and one doesn’t have to struggle to insert the stick in the frozen kulfi. You can also insert the stick once the kulfi is semi-frozen.
To unmold, dip the cones in warm water for a few seconds, twist the stick a little, and unmold it.
You can also avoid using the candy stick altogether. Simply run a butter knife around the edges, unmold the kulfi, cut it into slices and enjoy it that way!
Can I use cool whip to make kulfi?
No, cool whip will not work in this recipe. It will not work for the no-cook version either.
You just need cream that’s not been whipped to soft peaks for the no-cook version. Since cool whip is already whipped, it will add a very light and airy texture. Kulfi is meant to be a dense frozen treat. Cool whip will work great to make no-churn mango ice cream.
You may also enjoy these mango recipes
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Mango Kulfi {Without Condensed Milk/Khoya}
Ingredients
- 4 cups full-fat (whole) milk, 1000 ml
- 1/3 cup milk powder or milk-mava powder, approx 42 grams
- 1/3 sugar, depending on the sweetness of the mangoes, 80 grams
- 1 tablespoon coarsely chopped almonds, 7 grams
- 1 tablespoon coarsely chopped pistachios, 7 grams
- A small pinch of saffron
- 1/4 teaspoon cardamom powder
- 1 cup fresh mango pulp
Instructions
- Add milk into a heavy-bottomed pan.
- Add milk powder to a bowl, transfer about 3 to 4 tablespoons of milk from the pan, and mix with the milk powder to make a slurry. Set this aside.
- Switch on the heat to medium, and bring the milk to a boil, stirring occasionally in between.
- Once the milk comes to a boil, reduce the heat to medium-low, cook, stirring frequently, until the milk reduces to half of its original quantity, i.e from 4 cups to 2 cups.
- Add the sugar, crushed saffron strands, milk powder slurry, chopped nuts, and mix well and cook for another 10 minutes over medium-low heat, or until the mixture is thick and creamy. You should end up with about 1 and 3/4 cups of thickened and sweetened milk.
- Add the cardamom powder, mix well, and switch off the heat.
- Let the milk cool completely to room temperature.
- Add the mango pulp to the reduced milk mixture, and mix well.
- Pour in kulfi molds or popsicle molds.
- Cover with aluminum foil. Insert a stick through the foil, and freeze the molds for 8 to 10 hours.
- To serve, dip the mold in warm water for a few seconds, pull it out gently to release it from the mold.
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