no cook mango kulfi recipe, quick & easy mango kulfi

quick, easy and a cheat's version of making delicious mango kulfi.
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4.91 from 10 votes

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.

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

Author:Dassana Amit
Prep Time:15 minutes
Total Time:15 minutes
Course:desserts
Cuisine:indian
Servings (change the number to scale):5 to 6
4.91 from 10 votes
quick mango kulfi recipe, easy mango kulfi recipe
quick, easy and a cheat's version of making delicious mango kulfi.

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


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dassana amit

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

namaste 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. 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

    • 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.

  4. 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. 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?

  6. 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!

  7. 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!

    • 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.

  8. “wow!!! Amazing!!! Awesome!!!” These are the comments from my guests who relished these mango kulfis. Thanks a lot. Was easy as breeze and super tasty.

  9. 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?

  10. 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!!

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

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

  13. 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?

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