This 3-ingredients version of traditional mango kulfi without condensed milk or cream is obviously easy to make at home and pantry-friendly. Plus the slow cooking makes it close to the original and authentic Pakistani mango kulfi recipe and taste. Just get your hands on the best-tasting mangoes!
I know, I’m obsessed with mango kulfi. Now, you all are my buddies, I’ll tell you the truth. I was testing mango kulfi recipes and wanted to create the best version. And I tried both the no-cook and this few ingredients cooked version and concluded that both are equally yum!
The no-cooking another version here was quicker and delicious too so I decided to keep both recipes and use it as per convenience.
If, in case you don't know what is mango kulfi? It is an Indian milk-based popsicle that is traditionally frozen in round-shaped metal popsicles. Traditional Kulfi is usually made by simmering milk on slow heat with cardamom and nuts. The mango version of kulfi has mango pulp. Sometimes khoya/mawa, milk powder, cream, and condensed milk are also added for a richer creamier taste.
What makes kulfi unique from popsicles is that it tastes like ice cream but it does require churning or an ice cream maker. The evaporated milk and few icicles also provide kulfi a distinct taste and texture.
Making this mango kulfi is easy peasy! These few tips will help you further ease the process and give ideas for variations.
- Cook in a thick bottom wide-based vessel so the milk doesn't burn from the bottom.
- Use the best quality, sweet and sour fully ripened, and non-hairy mangoes. You can check more about varieties of mango here.
- Use full-fat milk, as it is rich and produces a thick kulfi base with milk solids.
- You can add saffron or cardamom too if you like its taste.
- Use kulfi mold or popsicles to freeze. If you don’t have either. You can freeze in the loaf pan too, just line it with butter paper to remove easily. To serve just slice the kulfi like thick bread slices and garnish.
- You may add chopped or crushed nuts for extra nutrients and boosted taste.
- Double the recipe: The whole cooking process takes some time. As kulfi is freezer-friendly and can be stored for 2-3 weeks. So doubling the recipe and making a large batch that can be enjoyed slowly through weeks is totally worth it. Especially if you have a big family.
How to make?
So here's the quick and easy visual tutorial of mango kulfi followed by the recipe card.
- Begin by heating milk to boiling point on high heat, then reduce heat until you bring it to simmering.
- Keep cooking for 30-40 minutes until you see the milk has thickened and darkened in color. we need to reduce milk to ⅓ of its original volume. Use full cream milk for best results.
- Now add sugar and mix well until sugar dissolves. Let the milk come to room temperature.
- Meanwhile, peel and remove the flesh of mangoes. Then puree the pulp.
- Add this puree to the cooked milk. Mix well and do a taste test adjust sugar if needed. (You add also add some tiny mango chunks.)
- If you like a deeper yellow shade then add yellow food color.
- Fill the kulfi syrup in the kulfi moulds or popsicles. Place the cap and freeze for 6-8 hours.
- To unmould the kulfi. Run some tap water on the outside of mould. Insert the ice cream stick in the mould and pull out the kulfi. Enjoys it before it melts.
Hungry for more mango? Check these
Mango Kulfi, Just 3 ingredients!
- 6 cups milk, full-fat whole milk, about 1.5 lt
- 3 cup mango chunks, pureed, about 3 large mangoes
- ¾-1 cup sugar, adjust to taste.
- ⅛ teaspoon yellow food color, optional
- In a thick bottom pan cook milk till it reduced to ⅓ that is about 2 cups then add sugar.Pro tip: You can also add a pinch for saffron for lovely aroma and color.
- Mix well and let it cool to room temperature and then add mango puree. Pro tip: If your mangoes are hairy seive the puree though a strainer for smooth puree.
- Mix and do a taste test. Adjust sugar if needed. Pro tip: You can also add some tiny mango chunks or crushed nuts.
- Pour in kulfi container or popsicles and freeze. Kulfi is ready in 8 hours.Pro tip: To unmould the kulfi. Run some tap water on the outside of mould. Insert the ice cream stick in the mould and pull out the kulfi.
- You may add little saffron or cardamom powder while simmering milk.
- If you like nuts in kulfi add toasted nuts just before filling the mould.
- If you like mango chunks in kulfi, then add very tiny bits as fruit chunks crystalize upon freezing and large chunks won't taste as great.