Mango Kulfi (Quick, No Cook Recipe)
Mango Kulfi is a rich, creamy, and traditional Indian frozen dessert made with the goodness of ripe mangoes, milk, and sugar. This no-cook version made with mangoes, condensed milk, cream, milk and flavorings is quick to prepare and bursting with the natural sweetness and aroma of mangoes - perfect for summer indulgence.
Servings: 5
Calories: 276kcal
Ingredients
- 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 mangoes - chopped
- 1 pinch saffron strands - crushed, optional
Instructions
- 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. You could also dip the moulds in warm water for some seconds. With a butter knife, gently remove the kulfi.
Serving suggestions
- 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.
Storage
- Any leftover mango kulfi can be frozen for some weeks. You can also make a big batch and freeze mango kulfi for a month
Notes
- Use sweet, ripe, juicy and pulpy mangoes for the best flavor.
- Alphonso or Kesar mangoes work well. But you could use any variety of non-fibrous mangoes for a smoother kulfi texture. Alphonso mangoes give a rich, deep color and intense flavor. Kesar mangoes add a bright hue and sweet aroma. Choose to pair mango varieties for balanced sweetness and taste.
- Blend mixture until smooth and creamy.
- Taste and adjust sweetness before freezing. Cover moulds well to avoid ice crystals.
- To un-mould easily, dip moulds in warm water.
- Opt to garnish with chopped pistachios, cashews, almonds, rose water or saffron.
Nutrition
Calories: 276kcal | Carbohydrates: 31g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 92mg | Potassium: 321mg | Fiber: 1g | Sugar: 30g | Vitamin A: 932IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 13mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 216mg | Vitamin B9 (Folate): 23µg | Iron: 1mg | Magnesium: 23mg | Phosphorus: 182mg | Zinc: 1mg
