mango kulfi recipe, how to make mango kulfi recipe | mango recipes

By on June 26th, 2014

vegan-mango-kulfi

mango kulfi recipe with step by step photos – summers and kulfi go together for us. so whenever the indian summers arrive kulfi also starts beckoning. its just like summers are best to make pickles and papads. in a similar way kulfis are best in the summer. though you can still have them in the indian winters.

now coming from mumbai, i have had kulfi in many places. i liked the ones that were served at chowpatty beach topped with falooda vermicelli and some rose syrup. truly yum.

also there would be kulfi vendors who would carry a large earthen pot on their heads. inside the pot would be some ice and kulfi moulds filled with frozen kulfi. they would serve us the kulfi on large leaves. a nice eco friendly plate instead of the plastic plates that are used nowadays. i don’t know if these kulfi vendors still exist.

since holi – the festival of colors, is just after a day and already there are many holi recipes on the blog that are made during the holi festival…. i decided to post this mango kulfi recipe.

mango kulfi recipe

what kulfi is and what it isn’t

kulfi is a frozen milk based indian dessert. there are many ways of making kulfi from using regular milk to condensed milk and some evaporated milk/khoya or cream are also added. i have shared the recipe to make kulfi with khoya i have also made kulfi the traditional way with rabri. cooking the milk slowly, till it evaporates and becomes thick and then making kulfi from this rabri. a long and tedious process and continuous stirring will give your hands a good exercise, but worth it.

i won’t call kulfi an indian ice cream. i still don’t know why kulfi is called as indian ice cream. ice cream is ice cream and kulfi is kulfi. i don’t see any similarities between the two of them, both texture and taste wise. kulfi is dense and ice cream is soft. you can bite into a kulfi, but ice cream just melts in your mouth. kulfi takes a long time to melt, unlike ice cream.

on mangoes:

mangoes have arrived early this year and they are pretty expensive. yet if you love mangoes, you have to empty your pockets a bit to buy them ;-) the mangoes puree used in this recipe is from alphonso mangoes. kesar mangoes would also be good. i have also shared a no cook mango kulfi recipe. which is a quick, easy and a cheat’s version of making mango kulfi as no second time whipping required in the recipe.

thickening agent:

in this recipe, to thicken the kulfi, i have used rice flour instead of corn flour. whenever i use corn flour, i find it a bit pasty in kulfi. rice flour gives a creamy texture. however you can still use corn starch if you don’t have rice flour.

on milk:

this recipe of mango kulfi is made with almond milk. the same recipe can also be used to make kulfi with cow’s milk. when making kulfi use full fat cow’s milk and not low fat or skimmed milk. the fat content in the milk helps the kulfi to be creamy and rich. if possible use organic cow milk. in the recipe details, i have given substitutions for using both vegan and dairy ingredients. before i proceed with the mango kulfi recipe, here’s wishing you – all my readers,  a happy holi.

lets start step by step mango kulfi recipe:

1: take the almond milk and saffron in a pan. heat on a low flame. just let the almond milk come to a gentle heat. don”t simmer or boil. if using cow’s milk then simmer on a low flame for at least 15 to 18 minutes till the milk reduces and thickens.

2: add sugar. stir and let the sugar dissolve.

3: mix the rice flour with milk to a smooth paste.

4: once the sugar has dissolved, add the rice flour paste to the pan. keep on stirring as the lumps will form if you don’t keep on stirring. also add the cardamom powder.

5: cook on a low flame. keep on stirring regularly. cook till the mixture thickens. the mixture has to be thick. if the consistency is even slightly thin, then there would be ice crystals in the kulfi.

6: to have a creamy and smooth texture, the mixture need to be thick. you can see the consistency in the pic below.

7: switch off the flame and add almond paste or almond powder/meal or khoya/evaporated milk to the kulfi mixture. stir well. let this kulfi mixture cool completely.

8:  once cooled, add the mango puree and sliced pistachois.

9: stir and mix well.

10: pour the mango kulfi mixture in kulfi moulds or matkas/kulhads or cups. cover and freeze for 9-10 hours. i used two kulhads and two ramekins, so that i can unmold the kulfi from them.

11: once the mango kulfi is set, unmold them. just rub the mould or matkas (small earthern pots) between your palms or dip in some warm water and quickly remove. unmold carefully. slice them and serve mango kulfi garnished with some cardamom powder, saffron, sliced pistachios, rose petals and rose syrup.

mango kulfi

if you are looking for more mango recipes then do check mango mousse, mango milkshake, aamras, mango lassi and mango cream.

mango kulfi recipe below:

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mango kulfi recipe
 
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mango kulfi recipe - an indian frozen dense dessert made from milk and mango puree.
Author:
Recipe type: dessert
Cuisine: indian
Serves: 3-4
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 2.5 cups almond milk or cow's milk
  • 2.5 cups mango puree - approx 3-4 large sized alphonso mangoes can be used
  • ¼ or ½ cup sugar - depends on the sweetness of the mangoes. so adjust accordingly.
  • 4-5 green cardamom crushed or ¼ tsp cardamom powder
  • a pinch of saffron/kesar
  • 12-15 unsalted pistachois - blanched or soaked, peeled and sliced. keep some for garnishing
  • 2 to 3 tbsp almond paste/almond meal or khoya/evaporated milk (optional)
  • 21/2 or 3 tbsp rice flour or 2 tbsp corn flour dissolved in 3 tbsp almond milk or regular milk
Instructions
  1. take saffron and almond milk in a pan.
  2. heat on a low flame. just let the almond milk come to a gentle heat. don't boil the almond milk.
  3. if using cow's milk then simmer on a low flame for about 15 to 18 mins.
  4. add sugar. stir till the sugar has dissolved.
  5. dissolve the rice flour in 3 tbsp milk.
  6. add this rice flour paste to the milk. keep on stirring so that no lumps are formed.
  7. cook on a low flame. stir in between.
  8. continue to cook till the mixture thickens. switch off the flame.
  9. add the almond paste/powder/meal or khoya/evaporated milk. stir and let the mixture cool.
  10. add the mango puree, chopped pistachio slices and mix well.
  11. pour mango kulfi into serving bowls or kulfi moulds. freeze for 8-10 hours.
  12. serve mango kulfi cold and sliced with topped with saffron, sliced pistachios, cardamom powder or falooda along with rose syrup.


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{ 43 Responses }

  1. neelam says

    what happen if we cook mango pulp with thickened milk for some minutes.pls reply soon

  2. pragya says

    Hi!
    Can I wash, dry and grind rice to get rice flour?
    Also, is it necessary to use almond paste?
    Thanks

    • says

      if you use milk products, then you can use milk instead of almond milk and khoya/mava instead of almond paste. you can also use condensed milk instead of almond paste. you can use corn flour instead of rice flour. you can grind rice. but i would not suggest grinding such a small portion of rice.

  3. Archana says

    Hii, yesterday i have tried this mango kulfi and it was very nice and delicious. Thanks for such a nice receipe. You have given it stepwise and with pictures. While doing this it helps a lot. Even i like your idea of rice flour. Thanks once again. I just want to ask you how many days we can put this kulfi? Do we have to finish within 2-3 days? Please reply.

  4. says

    thanks for the reply one more question.. what if i don’t want to get freeze in freezer,if i just put them on refrigerator will it become soft and creamy thick enough to eat like a pudding or it will be just like a water??

  5. says

    hey i wanna try this tomorrow for about 50 people, can i mix almond and whole cow milk together in pan while a heating???

    • says

      i don’t think so. the cow’s milk can curdle. i would suggest to use sweetened condensed milk and cow’s milk together. just use them in 1:2 proportion of condensed milk to cow’s milk. you can also add milk powder to this mixture. no need to add any thickener like rice flour or corn starch in this case. the condensed milk will thicken the kulfi.

    • says

      the whole recipe will change without mangoes. i will be adding some kulfi and ice cream recipes in the summers this season. so in the meantime you can try the strawberry ice cream :-)

  7. Kajal says

    Hey Dasana, I love cooking and really admire the way you post you recipes.
    Mango kulfi looks great in pictures shown above, It is first time I am going to make mango kulfi your way. I was wandering before I make this Kulfi, do we need to churn the mixture to get the smooth consistency like other kulfi we make at home, or will I be able to get this smooth consistency just following exactly how you have shown above

    • says

      thanks kajal. the kulfi is not smooth . this one was dense like the way kulfis are. if you want a smoother consistency, then i suggest to whip the mixture once its semi frozen… meaning half frozen. in a mixer or blender, beat the semo frozen kulfi till smooth. then pour in the moulds or a tray or box and freeze again. in case you get ice crystals after freezing it initially, then too you can whip the frozen kulfi and then freeze for the second time.

  8. Chandni says

    What is Rice flour paste? Is rice flour available in the market or can we make it at home? M def. gonno try this kulfi.. tempting…

  10. Dhara says

    Hey, it’s look delicious! Yummy!
    But I have one question, I have to put kulfi in freeze or freezer?

  11. Dhara says

    Hey I liked it but I have to put kulfi in freezer or freeze?! It’s make me confuse!

    • says

      just soak 5-6 almonds overnight in water or blanch them in hot water for 30-40 mins. peel and adding little water make a paste with a hand blender or in a blender jar. you can also make the paste in a mortar and pestle.

  14. says

    I can survive on mangoes for many days. They are my absolute favorite and I am happy to hear that they have arrived early. I can gorge them when I am in india next month..Yippe..

    And love that vegan kulfi. You make it look so delicious Dassana

  15. says

    Dassana, I’m so glad I’ve discovered your blog! I always wanted to try some indian recipe for sweets but I always felt too intimidated… Now your step-by-step recipe makes me feel more confident! I love your mango kulfi!!!

  19. says

    Wow, kulfi is just perfect, love it. I also like the square container in the top shot.
    Lovely presentation!!
    Seriously inviting snack!!

  21. says

    Wow …it’s looks perfect n tempting …with almond milk it must be just fab ….Wish you n near ones Happy Holi …

  24. says

    ooh i love the idea of rice flour to thicken the kulfi.. darn.. you’ve got mangoes already!! i need some delicious ripe mangoes in my life:)