Name: Creamy Mango Kulfi Recipe: Authentic Indian Frozen Dessert
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 5 cup Milk; 1/2 cup Heavy Cream (for extra richness and creaminess); 50 gm Mawa (also known as mawa); 1/4 cup Sugar (adjust to your preferred sweetness); 1 cup Mango Pulp (use fresh, ripe mangoes for the best flavor. you can also use canned mango pulp.); 1/2 tsp Cardamom Powder (optional, for added aroma and flavor); 1 Airtight Container (for storing the kulfi in the freezer)

Creamy Mango Kulfi Recipe: Authentic Indian Frozen Dessert

muktisahay

UpdatedJuly, 2025

1 hour

888 reads

3.75 from 4 votes

Indian

About Creamy Mango Kulfi Recipe: Authentic Indian Frozen Dessert

Indulge in the refreshing taste of summer with this authentic Mango Kulfi recipe! This creamy Indian frozen dessert is a delightful blend of rich milk, luscious mango pulp, and a touch of sweetness. Easy to make with minimal ingredients, it's the perfect treat for hot days or special occasions.

The vibrant mango flavor shines through in every bite, creating a melt-in-your-mouth experience that's both simple and decadent. This classic kulfi recipe is a true taste of India, guaranteed to impress your family and friends.

Get ready to transport your taste buds to a world of creamy, fruity bliss with this irresistible homemade Mango Kulfi. Follow our simple step-by-step guide and enjoy the delicious results!

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Recipe Time & More

Prep30

Cook30

Total1

Calories313 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

Dairy

▢ 5 cup Milk
▢ 1/2 cup Heavy Cream for extra richness and creaminess
▢ 50 gm Mawa also known as mawa

Sweetener & Flavor

▢ 1/4 cup Sugar adjust to your preferred sweetness
▢ 1 cup Mango Pulp use fresh, ripe mangoes for the best flavor. you can also use canned mango pulp.
▢ 1/2 tsp Cardamom Powder optional, for added aroma and flavor

Other

▢ 1 Airtight Container for storing the kulfi in the freezer

Start Focussed Cooking Mode →

Instructions

Prepare the Kulfi Mixture

Boil the whole milk and heavy cream in a heavy-bottomed saucepan over medium heat. Stir occasionally to prevent scorching.
Reduce the heat to low and simmer until the mixture reduces by half, about 45-60 minutes. This will thicken the kulfi.
Add the khoya (mawa) and sugar. Stir continuously until the sugar dissolves completely and the mixture is smooth.
Stir in the mango pulp and cardamom powder (if using). Mix well to combine.

Freeze the Kulfi

Pour the kulfi mixture into an airtight container. Leave some space at the top as the mixture will expand during freezing.
Freeze for at least 4-5 hours, or until solid. For a smoother texture, you can churn the mixture halfway through the freezing process using an ice cream maker.

Serve and Enjoy

Let the kulfi sit at room temperature for a few minutes before scooping and serving. Garnish with chopped pistachios or a drizzle of honey, if desired.

Recipe Notes

Expert Tips for the Perfect Mango Kulfi

For a richer flavor, use full-fat milk and heavy cream.
If you don't have khoya, you can substitute it with an equal amount of condensed milk, but the texture might be slightly different.
To prevent ice crystals from forming, ensure the kulfi mixture is completely smooth before freezing. You can strain it through a fine-mesh sieve for extra smoothness.
For a more intense mango flavor, add a few drops of mango essence.