Name: 4-Ingredient No-Cook Mango Malai Kulfi: An Instant Indian Dessert
Prep time: 245 min
Total time: 245 min
Ingredients: 1 cup Milk; 1 cup Sweetened Milk (condensed, reduce to ¾ cup for a less sweet kulfi); 1 cup Heavy Cream; 1 cup Alphonso Mango Purée (from about 2 ripe mangoes); 4 Cardamom Pods (green, or ½ tsp ground cardamom); ⅛ tsp Saffron Strands; ¼ cup Nuts (for garnish, mixed, slivered)

4-Ingredient No-Cook Mango Malai Kulfi: An Instant Indian Dessert

Pv Iyer

UpdatedJuly, 2025

4 hours 5 minutes

936 reads

4.80 from 5 votes

Indian

About 4-Ingredient No-Cook Mango Malai Kulfi: An Instant Indian Dessert

Escape the heat with the vibrant, creamy bliss of Instant Mango Malai Kulfi. This no-cook Indian frozen treat delivers the exotic sweetness of mango perfectly blended with the rich creaminess of malai, offering a refreshing twist on traditional kulfi.

Made with just four simple ingredients, this recipe requires no churning and comes together in minutes. Perfect for a busy weeknight or a last-minute gathering, it's the ultimate shortcut to a truly impressive dessert.

Simply blend, freeze, and indulge in the luscious, homemade taste of pure mango magic. Your taste buds will thank you!

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Recipe Time & More

Prep4 5

Total4 5

Calories64 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy

Ingredients

For the Kulfi Base

▢ 1 cup Milk
▢ 1 cup Sweetened Milk condensed, reduce to ¾ cup for a less sweet kulfi
▢ 1 cup Heavy Cream
▢ 1 cup Alphonso Mango Purée from about 2 ripe mangoes

Flavor & Garnish (Optional)

▢ 4 Cardamom Pods green, or ½ tsp ground cardamom
▢ ⅛ tsp Saffron Strands
▢ ¼ cup Nuts for garnish, mixed, slivered

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Instructions

Peel and chop 2 ripe Alphonso mangoes. You should have approximately 1 cup of chopped mango.
In a blender, combine the chopped mangoes and sweetened condensed milk. Blend until smooth.
Add the milk to the blender and blend again until thoroughly combined.
If using cardamom pods, lightly crush them to release their aroma. Add the cardamom (pods or ground) and saffron strands to the blender. Blend briefly to incorporate.
Add the heavy cream and blend until the mixture is smooth and creamy. This creates the luscious kulfi base.
Pour the kulfi mixture into individual molds. Small paper cups or kulfi molds work well. For a rustic look, use disposable coffee cups as shown in the original image.
Cover the molds tightly with aluminum foil to prevent ice crystals from forming. Freeze for at least 4 hours, or preferably overnight, to allow the kulfi to set completely.
To serve, gently peel away the paper cups or unmold the kulfi. If using hard molds, briefly run them under warm water to loosen the kulfi.
Garnish with slivered nuts and a few saffron strands for an elegant presentation. Serve immediately and enjoy!

Recipe Notes

Good To Know

For extra texture and flavor, swirl in finely chopped pistachios or toasted almonds just before pouring the mixture into molds.
If you don’t have kulfi or popsicle molds, use small paper cups or clay matkas (mini earthen pots)—simply cover with foil and insert an ice-cream stick before freezing.
To intensify the mango flavor, use Alphonso or Kesar mango puree, or add a couple of tablespoons of mango pulp concentrate if your fresh mangoes lack sweetness or aroma.
For a vegan version, substitute dairy milk and cream with full-fat coconut milk and use sweetened condensed coconut milk.

Expert Tips

For a smoother kulfi, blend the mixture thoroughly with an immersion blender before freezing to eliminate any fibrous strands from the mango.
To prevent ice crystals from forming, freeze the kulfi for at least 6-8 hours, or preferably overnight.
If you find it difficult to unmold the kulfi, briefly dip the mold in warm water for a few seconds to loosen it.