Name: Creamy Mango Kulfi: A Refreshing Indian Frozen Treat
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 cup Milk; 2 tbsp Sweetened Milk (condensed); 2 tbsp Mango Pulp; 1 tbsp Corn Flour; 2 tbsp Nuts (grated); 1 tsp Cardamom (ground); 2 leaves Bay Leaves

Creamy Mango Kulfi: A Refreshing Indian Frozen Treat

45 minutes

652 reads

4.20 from 5 votes

Homestyle Cooking Indian South Indian

About Creamy Mango Kulfi: A Refreshing Indian Frozen Treat

Escape the heat with the luscious coolness of homemade Mango Kulfi. This classic Indian frozen dessert is a symphony of creamy, dreamy delight, blending the rich sweetness of reduced milk and condensed milk with the bright, tangy kiss of fresh mango.

A hint of aromatic cardamom and a sprinkle of crunchy nuts add layers of texture and flavor, transforming this simple treat into something truly special. Easy to prepare and perfect for any summer gathering, this refreshing kulfi is guaranteed to become a new family favorite.

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Recipe Time & More

Prep25

Cook20

Total45

Calories80 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy

Ingredients

Dairy

▢ 2 cup Milk
▢ 2 tbsp Sweetened Milk condensed

Mango Mixture

▢ 2 tbsp Mango Pulp
▢ 1 tbsp Corn Flour

Flavor & Texture

▢ 2 tbsp Nuts grated
▢ 1 tsp Cardamom ground
▢ 2 leaves Bay Leaves

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Instructions

In a heavy-bottomed pan, combine the milk and bay leaves. The bay leaves infuse a subtle, warm flavor into the milk.
Bring the milk to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce the milk for about 10 minutes, or until it slightly thickens.
In a small bowl, whisk together the cornstarch and 2 tablespoons of milk until smooth. This slurry will help thicken the kulfi base.
Slowly drizzle the cornstarch mixture into the simmering milk, whisking constantly to prevent lumps. Continue to cook for a minute or two, until the mixture thickens further. Remove from heat and discard the bay leaves.
Let the milk cool to room temperature. Once cooled, stir in the sweetened condensed milk, mango pulp, ground cardamom, and grated nuts. Mix well to combine.
Pour the mixture into a freezer-safe container or individual kulfi molds. Cover tightly and freeze for at least 6-7 hours, or until solid.
Once frozen, let the kulfi sit at room temperature for a few minutes before slicing and serving. Enjoy!

Recipe Notes

Good To Know

No need to add any sugar, because condensed milk and ripe mango have enough sweetness.
For an extra-smooth texture, strain the mango pulp through a fine mesh sieve before mixing it with the milk base to remove any fibrous bits.
If you prefer a more intense mango flavor, swirl small chunks of ripe mango into the kulfi mixture just before pouring it into molds for a burst of freshness in every bite.
Soak the nuts (such as pistachios and almonds) in hot water for 10 minutes, peel them, and then chop finely—this enhances both their color and crunch in the kulfi.
To help the kulfi release cleanly from molds, briefly dip the molds in warm water for 10–15 seconds before unmolding and serving, then garnish with extra chopped nuts or a sprinkle of cardamom powder for a festive presentation.

Expert Tips

For a vegan version, substitute the condensed milk with coconut condensed milk and use coconut cream instead of heavy cream. Adjust sweetness as needed.
Experiment with different mango varieties like Alphonso, Kesar, or Honey for unique flavor profiles in your kulfi.
If you don't have traditional kulfi molds, you can use small paper cups or even ice cube trays for freezing the kulfi.

Storage Instructions

Store leftover kulfi in an airtight container in the freezer for up to 2 weeks.
Allow the kulfi to soften slightly at room temperature for a few minutes before serving for easier scooping.