mango kulfi

mango kulfi recipe with step by step photos. mango kulfi is an indian frozen dense dessert made from milk and mango puree.

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.

mango kulfi

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.

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 have also posted malai kulfi made without condensed milk or mawa (khoya).

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. 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 cornflour. whenever i use cornflour, 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.

how to make mango kulfi

1: take the almond milk (or cow’s 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.

milk for mango kulfi recipe

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

sugar for mango kulfi recipe

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

rice flour to make mango kulfi recipe

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.

making mango kulfi recipe

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.

making mango kulfi recipe

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

mixture to make mango kulfi recipe

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.

paste to make mango kulfi recipe

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

mango puree for mango kulfi recipe

9: stir and mix well.

preparing mango kulfi recipe

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.

mango kulfi recipe, mango kulfi

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, mango kulfi recipe
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Mango Kulfi

4.8 from 10 votes
mango kulfi is an indian frozen dense dessert made from milk and mango puree.
mango kulfi recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


  • 2.5 cups cow's milk or almond milk
  • 2.5 cups mango puree - approx 3 to 4 large sized alphonso mangoes can be used
  • ¼ or ½ cup sugar - depends on the sweetness of the mangoes. so adjust accordingly.
  • 4 to 5 green cardamom crushed OR ¼ teaspoon cardamom powder
  • 1 pinch of saffron
  • 12 to 15 unsalted pistachois - blanched or soaked, peeled and sliced. keep some for garnishing
  • 2 to 3 tablespoon almond paste (almond meal) OR khoya (mawa or dried evaporated milk solids) - optional
  • 2.5 or 3 tablespoon rice flour OR 2 tablespoon corn flour dissolved in 3 tablespoon regular milk or almond milk


  • take saffron and almond milk in a pan.
  • heat on a low flame. just let the almond milk come to a gentle heat. don't boil the almond milk.
  • if using cow's milk then simmer on a low flame for about 15 to 18 mins.
  • add sugar. stir till the sugar has dissolved.
  • dissolve the rice flour in 3 tbsp milk.
  • add this rice flour paste to the milk. keep on stirring so that no lumps are formed.
  • cook on a low flame. stir in between.
  • continue to cook till the mixture thickens. switch off the flame.
  • add the almond paste/powder/meal or khoya/evaporated milk. stir and let the mixture cool.
  • add the mango puree, chopped pistachio slices and mix well.
  • pour mango kulfi into serving bowls or kulfi moulds. freeze for 8-10 hours.
  • serve mango kulfi cold and sliced with topped with saffron, sliced pistachios, cardamom powder or falooda along with rose syrup.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

86 comments/reviews

  1. Hi Dassana,
    Can I use condensed milk along with milk in the recipe? If so, how does the rest of the recipe changes?
    Please advise.

    Thank you,
    Mikki5 stars

  2. Hi daasann
    Your recipes are awesome and particularly your mango kulfi is amazing ..I tried it and received a lot of appreciation… Thankyou and keep posting5 stars

  3. Hi…
    I love your recipes….
    Want to ask a question about this recipe. Is it OK to skip adding almond meal or khoya.i saw it as optional. But want to clear it.what else can be added.

  4. Dassana,
    Thanks for wonderful recipe.
    Please advise on how ahead can I prepare this kulfi and freeze in clear cups with lids.
    I have to prepare 50cups or so.

    Thanks in advance

  5. Can milk powder be used instead of khoya? If so, how much and should it be mixed with a little bit milk?

  6. Hello!
    Firstly I would like to say that I love your recipes. Each recipe that I have tried as yet has turned out great. Recently, I tried the mango cake and it turned out great.
    What I wanted to ask is that can the recipe be doubled as it is or do some alterations need to made?

  7. Hi Dassana,

    I followed your recipe for mango kulfi but the end product had a lot of ice crystals. Not sure what went wrong???