A Mango Kulfi recipe that is quick, easy and a cheat’s version made with milk, sweetened condensed milk, cream and sweet tasting mangoes. Make this super simple summer treat with my easy step-by-step photos.
About This Recipe
Kulfi and ice creams are in demand during Indian summers. Kulfi is basically a frozen Indian dessert traditionally made with thickened sweetened milk known as Rabri or dried milk solids called Khoya (Mawa).
The traditional method of making kulfi with rabri takes lot of time as the milk is slow simmered and reduced. You have to frequently stir the milk that gives you a good arm exercise.
The texture of kulfi is not similar to that of Ice Cream. While an ice cream is light, fluffy and soft, a kulfi has a denseness to it. This difference in texture makes the ice cream melt in the mouth while for a kulfi you have to bite into it.
I have already shared Malai Kulfi and the traditional Kulfi Recipe. As compared to these traditional recipes, this no cook mango kulfi is an easy breezy recipe. Quick to whip up and then freeze. You do not need to whipping it the second time.
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 mango kulfi recipe is adapted from this book.
In fact, I make kulfi many times during the Indian summers, both with condensed milk and khoya. This quick mango 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 two varieties of Indian mangoes – kesar and alphonso mangoes. Hence the color of the kulfi is a pale yellow. You could make this mango kulfi with any sweet varieties of mangoes.
Since this is a cheat’s version of kulfi, you may find a bit of ice crystals in the kulfi. But you wouldn’t really mind the ice crystals, considering the ease of this recipe.
How to make Mango Kulfi
Make the Kulfi Mixture
1. Add 1.5 cups whole milk, sweetened condensed milk (200 grams or 200 ml) and 1 cup chopped mangoes in a blender jar.
TIP: You can use a immersion blender as well to make the mango kulfi mixture.
2. Blend everything until smooth.
Blend Cream and Flavorings
3. Then add ½ cup cream. You can include light cream, heavy cream or whipping cream.
4. Sprinkle the cardamom powder and crushed saffron. Blend again until the cream is mixed well.
TIP: Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less.
If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Give a quick blitz again in the blender.
Pour and Freeze
5. Pour the kulfi mixture in kulfi moulds or small bowls. Cover tightly with a lid or seal with aluminum foil and keep in the freezer for 6 to 8 hours for the kulfi to set.
6. To remove the kulfi, place the moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi. Then slice it on a chopping board.
Serve mango kulfi slices In bowls or plates, sprinkled with cardamom powder or crushed saffron.
It can also be paired with cooked falooda sev (thin vermicelli) and soaked sabja seeds. You can also add some rose syrup on the mango kulfi slices while serving.
While serving kulfi you can add some rose water or kewra water (pandanus water) or serve it as it is.
I served mango kulfi plain and made Kulfi Falooda too. We usually have kulfi with falooda sev.
The leftover mango kulfi can be frozen for a few weeks. You can also make a big batch and freeze it for a month.
- Milk: I suggest to make the mango kulfi with whole milk. It is best to avoid skimmed or low fat milk. Whole milk has more fat proportion that helps in giving a creamy and rich texture.
- Cream: You can make this mango kulfi recipe with light cream, whipping cream or heavy cream.
- Mangoes: Always use sweet tasting mangoes when you make desserts or sweet dishes with it. Slightly tangy or sour mangoes can give stomach-aches when mixed with dairy products. For a smooth, creamy kulfi, ensure that the mangoes are not fibrous.
- Flavorings: Customize and make flavor variations in this recipe. Add some vanilla if you fancy. A mango essence or extract would be great too. Omit cardamom or saffron if you do not have it.
- Scaling: Make a small portion or a large batch of this recipe easily. You can even make ahead a large batch and freeze the mango kulfi for a month.
- Sweetened condensed milk: Any brand of sweetened condensed milk works well here.
More Mango Recipes!
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Mango Kulfi (Quick, No Cook Recipe)
- 1.5 cups milk (whole milk)
- 200 grams sweetened condensed milk (milkmaid) – ½ a can (tin) or a bit more than ¾ cup
- ½ cup cream – light, whipping or heavy cream
- ½ teaspoon cardamom powder or 4 green cardamoms crushed finely in a mortar
- 1 cup chopped mango
- 1 pinch saffron strands – 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 until the cream is mixed and incorporated well in the mixture.
- Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Blend again.
- Pour the kulfi mixture in kulfi moulds or small bowls.
- Cover tightly with a lid or seal with aluminium foil. Keep in the freezer for 6 to 8 hours for the kulfi to set.
- Once set, serve the mango kulfi.
- To remove the mango kulfi, place the moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi.
- Slice and serve the kulfi In bowls or plates, sprinkled with cardamom powder or crushed saffron.
- It can also be paired with cooked falooda sev (thin vermicelli) and soaked sabja seeds. You can also add some rose syrup on the mango kulfi slices while serving.
- While serving kulfi you can add some rose water or kewra water (pandanus water) or serve it as it is.
- I served mango kulfi both plain and made Kulfi Falooda too. We usually have kulfi with falooda sev.
- Any leftover mango kulfi can be frozen for some weeks. You can also make a big batch and freeze mango kulfi for a month
Nutrition Info (Approximate Values)
This mango kulfi recipe from the blog archives (Jun 2014) has been republished and updated on 2 April 2021.
Comments are closed.
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.
Useful and easy recipes I really like
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