no cook mango kulfi recipe, quick & easy mango kulfi

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quick mango kulfi recipe, easy mango kulfi recipe

quick, easy and a cheat's version of making delicious mango kulfi.

4.91 from 10 votes
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no cook mango kulfi recipe – quick, easy and a cheat’s version of making delicious mango kulfi at home. 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.

no cook mango kulfi

i have already shared malai kulfimango kulfi recipe 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 no mango kulfi recipe is from this book. in fact, i made mango kulfi many times in summers, both with condensed milk and khoya. just did not get time to post these recipes.

this no cook kulfi is made with whole milk, sweetened condensed milk, 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. few more sweets recipes you can make with condensed milk are:

  1. mango ice cream
  2. carrot halwa
  3. milk peda
  4. coconut ladoo
  5. coconut barfi.

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.

if you are looking for more mango recipes then do check:

no cook mango kulfi

4.91 from 10 votes
Prep Time:15 mins
Total Time:15 mins
quick, easy and a cheat's version of making delicious mango kulfi.
quick mango kulfi recipe, easy mango kulfi recipe
Servings:5 to 6

INGREDIENTS FOR no cook mango kulfi

(1 CUP = 250 ML)
  • 1.5 cups whole milk or full fat milk
  • 200 grams sweetened condensed milk 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 (choti elaichi) crushed to a powder in a mortar-pestle Or about ½ teaspoon cardamom powder (choti elaichi powder)
  • 1 cup chopped mango
  • a pinch of saffron threads (kesar) - crushed (optional)

HOW TO MAKE no cook mango kulfi

  • 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 mango 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 mango kulfi sprinked with crushed saffron or rose water or kewra water.
  • to remove the mango 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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how to make no cook mango kulfi

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 mango kulfi mixture in kulfi moulds or small bowls. cover with a lid or aluminium foil and keep in the freezer for the mango kulfi to set.

mango kulfi in moulds

6. slice and serve mango kulfi in bowls or plates, sprinkled with cardamom powder or crushed saffron. even rose water or kewra water can be sprinkled on the kulfi.

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

mango kulfi falooda

namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 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. 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.

  3. 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, 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.