mango kulfi

Jump to Recipe

Mango kulfi Recipe with step by step photos. Mango kulfi is an Indian frozen dense dessert made from milk and mango puree.

mango kulfi

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.

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 with milkmaid 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
More tasty recipes

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

mango kulfi recipe

Mango Kulfi

4.82 from 11 votes
Mango kulfi is an Indian frozen dense dessert made from milk and mango puree.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine Indian
Course: Desserts

Servings 3 to 4


  • 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.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.


  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

      1. Dassana,
        I want the cooked version of mango kulfi and just want to check if can add condensed milk to some point.
        Please advise.

        Thank you.

        1. fine. you can add condensed milk once the milk thickens at step 7 in this recipe. if using sweetened condensed milk, then no need to add any sugar.

  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

      1. Hii dassana,l love your recipes and tried some of them . They turned well.
        Want to ask some ask a question about this recipe. Can I use regular milk or Amul milk for this recipe??

  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

      1. My question is if can make it few days before the party and freeze in cups. Will it still taste good if I prepare it 3 days before the party.

        I love this recipe so I will make it in single batches.
        Thank you so much for sharing a wonderful recipe,
        Kiran5 stars

        1. yes it does taste good even after 3 days. thanks kiran and i hope the recipe comes out good.

        1. kiran, just make the recipe 3 to 4 days ahead and freeze the kulfi. kulfi stays good for a week and even more days.

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

    1. you can use milk powder. 2 to 3 tablespoons milk powder can be use. you can add it directly to the kulfi mixture.

  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?

      1. kulfi recipe can be doubled and thank you for the feedback on the mango cake recipe.

  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???

  8. Can Almond paste be added to cow’s milk too at Step 7?
    If condensed milk is used in this recipe at which step should it be used?

    1. yes you can add almond paste to dairy milk at step 7. condensed milk can be added at 9th step and the kulfi mixture can be cooked further till it thickens more. if using condensed milk, then skip sugar.

  9. KULFI is a delicious word same as taste. my prince madhav very liked this and on his birthday party he want to treat with it to his friends. he said me LOVE U MOM for this. i m feel very happy because nobody can compell to a kid for these typ of words. they said from their heart…..

    1. agree aarti 🙂 thanks for sharing your experience and glad to know that your son liked the recipe.

  10. I tried this kulfi today .. Trust me my first try is huge success. son loved it.. Wat more a mother need.. Thanks a million dear..

    1. pleased to know this swapana 🙂 thankyou so much for your kind words and glad your son liked the kulfi.

  11. Hi i want to make both the Kulfi & Mango Kulfi recipe, but what is the difference between almond milk or cow’s milk &full fat whole milk & why you don’t boil the almond milk & you boil the full fat whole milk ?

    1. almond milk is made from almonds (badaam). full fat milk or whole milk is milk where the fat is not skimmed. if you boil almond milk, it become slimy.

    2. almond milk is made from almonds (badaam). full fat milk or whole milk is milk where the fat is not skimmed. if you boil almond milk, it become slimy.

  12. Hi can I use mango custard powder to thicken the almond milk? Or regular custard powder

    1. neelam. the taste will change and freshness of mangoes will go away. you can try but not more than 1-2 minutes on low flame.

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

    1. 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.

  14. 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.

    1. thanks for the feedback archana. better to finish within 3 to 4 days. since there are no preservatives in the recipe, the taste changes with time. you can use the kulfi to make kulfi falooda or regular falooda.

  15. 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??

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

    1. 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.

  17. hi.I want to give a try to this recipe but without mangoes and I want to use semi-skimmed milk?Need ur advice.thanks

    1. 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 🙂

  18. 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

    1. 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.

  19. 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…

    1. rice flour is available in the market. rice paste is just rice flour mixed with some water to form a smooth paste.

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

    1. 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.

  21. This is a mouthwatering recipe! Nothing like fresh mango kulfi or ice cream! Love your recipe!

  22. 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

  23. 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!!!

    1. thanks daniela. some indian sweets do require some experience but not all of them. some are also easy to make.

  24. How delightful is this! I cant wait for Summer and also the Mangoes to make this delicious kulfi!

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

  26. things cant get any better than this… some things simply make summer look so delicious 🙂 stunning!

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

  28. Dassana, I wish I could just d.i.g into this yummy kulfi….I have some mangoes and I am going to give your version a try….

  29. 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:)

  30. Absolutely droolworthy…wish i could get some – They look perfect! Nice recipe