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
Milk: Make the mango kulfi with whole milk and not skimmed or low fat milk. Whole milk has more fat proportion that gives a creamy and rich texture.
Cream: Add light cream, whipping cream or heavy cream. The recipe works with any of these types of cream.
Mangoes: Use sweet tasting mangoes when you make desserts or sweet dishes. Slightly tangy or sour mangoes can give stomach-aches in combination with dairy products. For a smooth, creamy kulfi, make sure that the mangoes are not fibrous.
Flavorings: Customize and make flavor variations in this recipe. Add some vanilla extract if you like. A mango essence or extract would be great too. Skip 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 in the recipe.