Name: Creamy Homemade Mango Kulfi: A Taste of Bengali Summer
Prep time: 20 min
Cook time: 250 min
Total time: 270 min
Ingredients: 1/2 ltr Full-Fat Milk; 1 cup Heavy Cream; 1 cup Mango Puree; 1/2 cup Sugar; Chocolate Syrup

Creamy Homemade Mango Kulfi: A Taste of Bengali Summer

4 hours 30 minutes

857 reads

4.60 from 5 votes

Bengali

About Creamy Homemade Mango Kulfi: A Taste of Bengali Summer

Escape to the sun-drenched sweetness of Bengal with this homemade Mango Kulfi. Inspired by the traditional dessert of 24 Parganas, this creamy, refreshing treat offers an authentic taste of India's vibrant culinary heritage.

Ripe mango puree melts into reduced full-fat milk and a touch of sugar, creating a luxuriously smooth frozen delight. A swirl of rich chocolate syrup adds an irresistible finishing touch.

Surprisingly easy to make, this decadent kulfi captures the essence of a Bengali summer and is destined to become a new favorite.

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Recipe Time & More

Prep20

Cook4 10

Total4 30

Calories194 kcal

Serves

Served AsDinner Lunch Snacks

Recipe TasteSweet

Ingredients

Dairy

▢ 1/2 ltr Full-Fat Milk
▢ 1 cup Heavy Cream

Mango Mixture

▢ 1 cup Mango Puree
▢ 1/2 cup Sugar

Garnish

▢ Chocolate Syrup

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Instructions

In a saucepan, combine the full-fat milk and bring to a simmer over medium heat. Reduce the milk, stirring occasionally, until it has thickened and reduced to approximately 1 cup. This concentrates the milk's flavor and creates a creamier kulfi.
Add the sugar to the reduced milk and stir until it dissolves completely.
Stir in the mango puree until well combined. Continue to cook for a few minutes, or until the mixture thickens slightly. This allows the mango flavor to meld with the milk.
Remove the mixture from the heat and let it cool completely. Cooling prevents the heavy cream from curdling when mixed in.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled mango mixture. This adds air and lightness to the kulfi.
Pour the mixture into a freezer-safe container or individual kulfi molds. Cover tightly.
Freeze for 1 hour, then remove from the freezer and stir vigorously to break up any ice crystals. Repeat this process two more times, freezing for 1 hour each time and stirring in between. This step is crucial for achieving a smooth, creamy texture.
Freeze for a final 4 hours, or until the kulfi is solid. This allows the kulfi to fully set.
To serve, garnish with chocolate syrup and enjoy chilled.

Recipe Notes

Good To Know

For an extra-silky texture, strain the mango puree through a fine-mesh sieve before mixing it with the cream. This helps remove any fibrous bits common in some mango varieties.
If you prefer a more traditional kulfi flavor, infuse the cream mixture with a pinch of ground cardamom or a few saffron strands while heating, then cool before adding the mango puree.
To make a vegan version, substitute full cream and cream with coconut cream and use condensed coconut milk or a plant-based sweetener. This will add a subtle tropical note that complements the mango.
For a striking presentation, drizzle chocolate syrup in the molds before pouring in the kulfi mixture, then swirl gently with a skewer for a marbled effect once unmolded.

Expert Tips

Perfectly ripe mangoes are key to a delicious kulfi. Choose mangoes that are fragrant and yield slightly to gentle pressure.
Adjust the sweetness to your preference. If your mangoes are particularly sweet, you may need to reduce the amount of added sweetener.
For a fun twist, add chopped nuts or dried fruits to the kulfi mixture before freezing.