Mango Kulfi (Quick, No Cook Recipe)
Kulfi is an Indian version of an ice cream that can be of a variety of flavors. From dry fruits, nuts and spices to fresh fruits (both fresh seasonal and off-seasonal), a variety of ingredients can be used to make kulfi. It is the quintessential Indian cold dessert, perfect for the scorching summers here. One such fantastic seasonal variation is Mango Kulfi. This recipe is quick, easy and a cheat’s version made with milk, sweetened condensed milk, cream and sweet tasting mangoes.
About Mango Kulfi
As is very obvious from the name, the ‘king of fruits’ mango is the star ingredient in this recipe of Mango Kulfi.
So, the moment summers make this fruit available to you in India, grab them, get them home and go for this recipe. You’ll absolutely love it. This is my guarantee!
Kulfi and ice creams are in demand during Indian summers. Kulfi is basically a frozen dessert traditionally made with thickened sweetened milk known as Rabdi or dried milk solids called Khoya (Mawa).
In this recipe, fresh mangoes are added for that extra yummy fruity flavor. The traditional method of making a kulfi with rabdi takes lot of time as the milk is simmered slowly and reduced.
You have to frequently stir the milk that gives you a good arm exercise too. However, this recipe of Mango Kulfi is a no-fuss, quick recipe.
The texture of kulfi is not similar to that of Ice Cream. While an ice cream is light, fluffy and soft, a kulfi has a denseness to it.
So, is the case in this Mango Kulfi too. This difference in texture makes the ice cream melt-in-mouth while for a kulfi, you have to bite into it.
About This Recipe
Like I mentioned earlier, this Quick Mango Kulfi is made with whole milk, sweetened condensed milk, cream and of course mangoes. You just have to blend everything together and set the mixture in moulds till it freezes well.
The ingredients to make this Mango Kulfi too are minimal. So, in addition to the fresh mangoes, whole milk and sweetened condensed milk, you just require cream, some cardamom powder and saffron for flavor. You can even make this kulfi without the saffron.
Since many years, I have preserved an ice cream book from Dollops which was gifted to me by a friend. This book has many quick ice cream and kulfi recipes. This recipe of Mango Kulfi is adapted from this book.
I have already shared Malai Kulfi and the traditional Kulfi Recipe on my blog. As compared to these classic recipes, this No Cook Mango Kulfi is an easy breezy recipe.
Quick to whip up and then freeze. You do not need to whip it the second time. I make kulfi many a times during the Indian summers, both with condensed milk and khoya.
Add mangoes which will yield a smooth non-fibrous pulp. I used two varieties of Indian mangoes – Kesar and Alphonso.
Hence, the color of the kulfi is a pale yellow. You can make this Mango Kulfi with any sweet variety of mangoes. Keep in mind that the color of the kulfi will vary depending on the type of mangoes you use.
Since this is a cheat’s kulfi recipe, you may find a bit of ice crystals in the Mango Kulfi. But you wouldn’t really mind the ice crystals, considering the ease of the recipe.
How to make Mango Kulfi
Make Kulfi Mixture
1. Add 1.5 cups whole milk, 200 grams or 200 ml sweetened condensed milk and 1 cup chopped mangoes in a blender jar.
Tip: You can use an immersion blender as well to make the kulfi mixture.
2. Blend everything until smooth.
Blend Cream & Flavorings
3. Next, add ½ cup cream.
You can include light cream, heavy cream or whipping cream.
4. Add ½ teaspoon cardamom powder and 1 pinch crushed saffron. Blend again until the cream is mixed well.
Tip: Do a taste test and add 1 to 2 tablespoons sweetened condensed milk, if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons cream. Give a quick blitz again in the blender.
Freeze Mango Kulfi
5. Pour the kulfi mixture in kulfi moulds or small bowls. Cover tightly with a lid or seal with aluminum foil and keep in the freezer for 6 to 8 hours for the kulfi to set.
6. To remove the kulfi, place the moulds under running water for some seconds or rub them between your palms or dip them in warm water.
With a butter knife, gently remove the kulfi. Then, slice it on a chopping board and serve Mango Kulfi immediately.
For more ways of serving, read below.
Serving & Storing Suggestions
Serve Mango Kulfi slices in bowls or plates, sprinkled with cardamom powder or crushed saffron. It can also be paired with cooked falooda sev (thin vermicelli) and soaked Sabja Seeds. You can also add some rose syrup on the kulfi slices while serving.
While serving Mango Kulfi, you can add some rose water or kewra water (pandanus water) or serve it as it is. I have served it plain and made a Kulfi Falooda too with it. We usually have kulfi at home with falooda sev.
The leftover Mango Kulfi can be frozen for a few weeks. You can also make a big batch and freeze it for a month.
Expert Tips
- Mangoes: Always use sweet variety of mangoes when you make desserts or sweet dishes with it. Slightly tangy or sour mangoes can give stomach-aches when mixed with dairy products. For a smooth, creamy kulfi, ensure that the mangoes are not fibrous.
- Milk: I suggest to make this kulfi with whole milk. It is best to avoid skimmed or low-fat milk. Whole milk has more fat proportion that helps in giving a creamy and rich texture to the kulfi.
- Condensed milk: Any brand of sweetened condensed milk works well in this recipe.
- Cream: You can make this Mango Kulfi with light cream, whipping cream or heavy cream.
- Flavorings: Customize and make flavor variations in this recipe. Add some vanilla, if you fancy. A mango essence or extract is great too. Skip cardamom or saffron, if you do not have it.
- Nuts & dry fruits: Feel free to add chopped nuts like almonds, cashews, pistachios, walnuts can be added to the kulfi. You can also add dried fruits like raisins, berries and dried figs.
- Scaling: Make a small portion or a large batch of this recipe easily. You can even make ahead a large batch and freeze the kulfi for a month.
FAQs
Can I use canned mango pulp instead of fresh mangoes?
Yes, canned mango pulp can be used, especially when fresh and ripe mangoes are not in season. Ensure that the pulp is of good quality and adjust the sweetness accordingly, as canned pulp may already contain added sugar.
What type of cream is best for this recipe?
You can use light cream, heavy cream, or whipping cream. Adding heavy cream will result in a richer and creamier kulfi. Adjust based on your preference for richness and texture.
Can I make this kulfi vegan?
Yes, to make a vegan version, substitute dairy milk with plant-based milk (like almond or coconut milk), use vegan condensed milk, and replace dairy cream with coconut cream. Adjust sugar as needed.
How can I prevent ice crystals from forming in the kulfi?
Since this is a no-cook recipe, some ice crystals may form. To minimize this, ensure that the mixture is blended thoroughly to incorporate air, and cover the moulds tightly with lids or aluminium foil before freezing.
Can I use this recipe to make kulfi in larger moulds or as a whole dessert?
Yes, you can pour the mixture into a larger container to set and then slice it before serving. Ensure that the container is freezer-safe and that you allow adequate time for the kulfi to set completely.
Step by Step Photo Guide Above
Mango Kulfi (Quick, No Cook Recipe)
Ingredients
- 1.5 cups milk (whole milk)
- 200 grams sweetened condensed milk (milkmaid) – ½ a can (tin) or a bit more than ¾ cup
- ½ cup cream – light, whipping or heavy cream
- ½ teaspoon cardamom powder or 4 green cardamoms crushed finely in a mortar
- 1 cup mangoes – chopped
- 1 pinch saffron strands – crushed, optional
Instructions
- Blend everything except the cream, cardamom powder and saffron in a blender till smooth.
- Then add the cream, cardamom powder and saffron.
- Blend until the cream is mixed and incorporated well in the mixture.
- Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Blend again.
- Pour the kulfi mixture in kulfi moulds or small bowls.
- Cover tightly with a lid or seal with aluminium foil. Keep in the freezer for 6 to 8 hours for the kulfi to set.
- Once set, serve the mango kulfi.
- To remove the mango kulfi, place the moulds under running water for some seconds or rub them between your palms. You could also dip the moulds in warm water for some seconds. With a butter knife, gently remove the kulfi.
Serving suggestions
- Slice and serve the kulfi In bowls or plates, sprinkled with cardamom powder or crushed saffron.
- It can also be paired with cooked falooda sev (thin vermicelli) and soaked sabja seeds. You can also add some rose syrup on the mango kulfi slices while serving.
- While serving kulfi you can add some rose water or kewra water (pandanus water) or serve it as it is.
- I served mango kulfi both plain and made Kulfi Falooda too. We usually have kulfi with falooda sev.
Storage
- Any leftover mango kulfi can be frozen for some weeks. You can also make a big batch and freeze mango kulfi for a month
Notes
- Use sweet, ripe, juicy and pulpy mangoes for the best flavor.
- Alphonso or Kesar mangoes work well. But you could use any variety of non-fibrous mangoes for a smoother kulfi texture. Alphonso mangoes give a rich, deep color and intense flavor. Kesar mangoes add a bright hue and sweet aroma. Choose to pair mango varieties for balanced sweetness and taste.
- Blend mixture until smooth and creamy.
- Taste and adjust sweetness before freezing. Cover moulds well to avoid ice crystals.
- To un-mould easily, dip moulds in warm water.
- Opt to garnish with chopped pistachios, cashews, almonds, rose water or saffron.
Nutrition
Mango Kulfi recipe from the blog archives was first published on Jun 2014.
Hi.
Thanks for the recipe. I was wondering about your mango puree. I’d like to make my own puree from fresh mangoes. My question is, once the mangoes have been pureed, would it make sense to reduce them over a low flame (to get rid of some of the moisture in the mangoes) and then cooling them before adding them to the ice cream mix?
ally, when fresh mango pulp or puree is cooked, its taste and flavor changes. this change in taste and flavor may not go well in some desserts and sweets. so i would not suggest to cook the mango puree. instead you using a cheese cloth or a muslin and strain the juice. the extra moisture or water will pass through the muslin and what will be there in the muslin will be a thick mango puree.
Useful and easy recipes I really like
thanks parneet
I just want to say I follow ur receipes and they are simply over by my family!!!You r a superb cook and hats off to you! So we’ll explained step by step receipes shows your immense passion and talent in cooking. Also I admire the due credits you give to anybody when you share or follow their receipes keep up the good work & stay blessed always!!!
Thanks Suwarna for your kind words and appreciation. I believe that it is always a good practice to give credit links. Its ethical as well as honest way of blogging.
Nice recipe…farach chhan????????????????
thanks netri.
Hello dear,
Thanks for sharing such a nice & quick recipe. I tried yesterday and result was quite good. Only one problem was there that ice crystals were there in the kulfi. What would be the reason? what we can do to avoid ice crystal? Should we remix the half set kulfi in the mixer or should i use milk powder instead of milk (as mentioned in one of the previous comment), please tell the quantity then.
Anupam
anupam, ice crystals happen when there is some water content in the kulfi or ice cream mixture. firstly not much space should be there between the lid and the kulfi mixture in the kulfi moulds. also you can beat the kulfi mixture after its half set. it does reduce the probability of having ice crystals. you can use milk powder or khoya (mawa) also. since condensed milk is already used in the recipe, 1/3rd cup of milk powder should be fine.
Oops! Sorry! Double comment by mistake!
only one comment i received ????
Tried this out and the result was totally heavenly! Thank you so much for this recipe Dassana!
nice to know purnima and thanks for sharing your feedback. welcome ????
Tried this out and the result was Heavenly! It’s so easy to make and so delicious to eat. Thanks so much for this recipe, Dassana.
Welcome Purnima. Thanks for your positive feedback.
May I use any other fruit like chikoo or apple to make rhis ice cream instead of mango ??
samreen, you can use chickoo as well as apple. even bananas can be used.
Thank u Dassana di. … o made it yesterday. .followed ur recepie step by step. ..turned out good…but there were ice crysin kulfi…wt might b the reason? Wt should I do to avoid crystallization?
Plzz guide me????
welcome samreen. did you use mango or any other fruit. let me know. the cream has to be blended very well.
Loving your recipes! I want to try this for a party. Can I use regular heavy cream (carton from american grocery store) instead of amul cream?
you can use heavy cream.
This is an amazing recipe. I changed it just a bit by adding evaporated milk instead of whole milk. Voila… No ice crystals formed at all!
My hubby is a kulfi Snob and he swears by the recipe.
My son used the recipe in a school competition to make Kulfi falooda and he won the first place in the grand final! As time was short he used the same recipe but use an ice cream maker for setting the kulfi!
Thanks for this recipe!
welcome manju pleased to know this, thank you for your positive and motivating words 🙂
Can we make condensed milk in home?please tell the receipe
yes you can make, but i have never tried. so unable to help you. whenever i try the method and if it is successful, i will definitely share the recipe.