15 Minutes No Cook Mango Kulfi with Milkmaid

No cook mango kulfi recipe – quick, easy and a cheat’s version of making delicious kulfi with sweetened whole milk, condensed milk (milkmaid), cream and mangoes.

Kulfi and ice creams are in demand during Indian summers. The summer season is over, but with no signs of rains, I am still making these summer desserts. Its hot here during the day and cooler in the nights. But yes, no rains which worries me.

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no cook mango kulfi

I have already shared Malai kulfiMango kulfi and basic Kulfi recipe. as compared to these recipes, this no cook mango kulfi is a quick recipe. Quick to whip up and then freeze. No second time whipping required in this recipe.

Since this is a cheat’s version of kulfi, there were a bit of ice crystals in the kulfi. But you wouldn’t really mind the ice crystals, considering the ease of this recipe.

I have an ice cream book from dollops which was a gift, for many years. This book has many quick ice cream and kulfi recipes. This recipe is from this book. In fact, I made this kulfi many times in summers, both with condensed milk and khoya. Just did not get time to post these recipes.

This no cook mango kulfi is made with whole milk, sweetened condensed milk (milkmaid), cream and of course mangoes.

Add mangoes which will yield a smooth non fibrous pulp. I used kesar as well as alphonso mangoes. Hence the color is a pale yellow.

While serving kulfi you can add some rose water or kewra water or serve it plain. I served the kulfi both plain and as kulfi falooda too. We usually have kulfi with falooda.

How to make no cook mango kulfi with milkmaid

1. Add the milk, condensed milk and mangoes in a blender jar.

blend mango kulfi ingredients

2. Blend everything till smooth.

making mango kulfi recipe

3. then add the cream

making mango kulfi recipe

4. Sprinkle the cardamom powder and crushed saffron.

making no cook mango kulfi recipe

5. Blend again till the cream is mixed well. Pour the kulfi mixture in kulfi moulds or small bowls. Cover with a lid or aluminum foil and keep in the freezer for the kulfi to set.

mango kulfi in moulds

6. Slice and serve the kulfi In bowls or plates, sprinkled with cardamom powder or crushed saffron. Even rose water or kewra water can be sprinkled on the kulfi.

It can also be paired with falooda and sabja seeds. You can also add some rooh afza or rose syrup on the kulfi slices while serving.

mango kulfi falooda
More Mango recipes

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

No Cook Mango Kulfi (with milkmaid)

4.79 from 19 votes
Quick, easy and a cheat's version of making delicious kulfi with whole milk, sweetened condensed milk, cream and mangoes.
quick mango kulfi recipe, easy mango kulfi recipe
Author:Dassana Amit
Prep Time:15 mins
Total Time:15 mins
Servings (change the number to scale):5 to 6
(1 CUP = 250 ML)


  • 1.5 cups whole milk or full fat milk
  • 200 grams sweetened condensed milk (milkmaid) which is ½ a can (tin) or a bit more than ¾ cup condensed milk.
  • ½ cup cream - 25% to 35% low fat ( i added amul cream)
  • 4 green cardamoms crushed to a powder in a mortar-pestle or about ½ teaspoon cardamom powder
  • 1 cup chopped mango
  • a pinch of saffron threads - crushed (optional)


  • Blend everything except the cream, cardamom powder and saffron in a blender till smooth.
  • Then add the cream, cardamom powder and saffron.
  • Blend till the cream is mixed and incorporated well in the mixture.
  • Pour the kulfi mixture in kulfi moulds or small bowls.
  • Cover with a lid or aluminium foil and keep in the freezer for the kulfi to set.
  • Once set, serve the kulfi sprinked with crushed saffron or rose water or kewra water.
  • To remove the kufi, place the kulfi moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com 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.

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55 comments/reviews

  1. 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.

  2. Useful and easy recipes I really like5 stars

    • thanks parneet

  3. 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.

  4. Nice recipe…farach chhan????????????????5 stars

    • thanks netri.

  5. 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.
    Anupam5 stars

    • 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.

  6. Oops! Sorry! Double comment by mistake!

    • only one comment i received ????

  7. Tried this out and the result was totally heavenly! Thank you so much for this recipe Dassana!5 stars

    • nice to know purnima and thanks for sharing your feedback. welcome ????

  8. 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.5 stars

    • Welcome Purnima. Thanks for your positive feedback.

  9. 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.

  10. 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.

  11. 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!5 stars

    • welcome manju pleased to know this, thank you for your positive and motivating words 🙂

  12. 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.

  13. Well this is what I like. A fabulous recipe that works quickly and easily but tastes so good everyone refuses to believe you made it. Try and resist telling them how easy it is to make and change the topic. For the sake of all kulfi wallas, this secret needs to be protected. Over here in England the mango puree comes in massive tins enough to feed every home in the country. So I used the left over mango puree to make the eggless cake and also lassi. The puree stayed fresh in the fridge in a sealed Tupperware for several days. Also as I had the worlds supply of kulfi in my freezer I was a little worried as to how long a natural recipe like this would last. It tasted great even after a few weeks so no worries. I created space and containers by eating my Haagen Dazs and Ben & Jerrys which was a nice little side benefit!5 stars

    • thats good to know rohit that the kufli stayed good for weeks. this recipe is a like a quick short cut recipe, but actually the way kulfi is made traditionally is long slow simmering of the milk into rabri and then the flavorings are added. but for quick one i use khoya or condensed milk. and thanks as always.

  14. can I add jayphal to it ?

    • yes you can add.

  15. “wow!!! Amazing!!! Awesome!!!” These are the comments from my guests who relished these no cook mango kulfis. Thanks a lot. Was easy as breeze and super tasty.5 stars

    • welcome nita. thanks for this awesome feedback. glad to read your comment.

  16. Hi,
    Can I make this today days in advance and keep in the fridge?

    • devina, yes you can.

  17. Hi mam. I love your recipes. Thank you so much for sharing it with all. I have a question. I have never used sabza so don’t know what it is. Is it the same called takhmari?

    • thanks khyati. you can check this post on sabja seeds – https://www.vegrecipesofindia.com/basil-seeds-or-sabja-seeds/
      i hope it helps.

  18. Hi, I have made this recipe many times, just love it. I would make it using almond milk instead. Do you think it would be suitable??
    Thanks!!5 stars

    • welcome kim. glad to know this. almond milk should work.

  19. Hi there.. I don’t have cream will I be able to make d mango kulfi s.. N how much of fresh mango required..

    • you can use malai instead of cream. 1 large mango or 2 medium mangoes will give 1 cup.

  20. Hi, all recipe looks great. I will try some of them on diwali. Thanks

    • welcome meena

  21. Hi there, recipe looks great! I have a quick question, how much mango pulp should I use if I don’t have fresh mangoes?

    • you can use about 1 cup of mango puree.

  22. great……i love it.4 stars

  23. it looks delicious!

  24. Just tried out the kulfi today! It tastes so YUMM!! and super easy too!

    • thanks kiruthika

  25. this mango ice cream recipe looks great to try out because it does not involve long process of thickening the milk…

    • the recipe is very easy to prepare and tastes good too.

  26. Very nice

  27. I’m getting really fed up of this extended summer too! Perhaps it’s a sign that I need to make some desserts 🙂
    The kulfi looks yum. Do you know if I can make a plain malai version using the same method?

    • same here preeti. yes you can use malai instead of amul cream. in fact malai will be full fat and the resulting kulfi will be more better.

      • can this be made without mango with nuts ..will it taste like original kulfi

        • in this recipe mango is required. for original kulfi taste either khoya (mawa) is used or the rabri is made from the milk and then kulfi is made.