Mango kulfi without cooking, just 4 ingredients!

This is the best mango kulfi recipe without cooking, I claim that! Yes, you heard it right because it has delicious mango flavor and very similar to authentic kulfi texture with few icicles. And, at the same time, it is creamy and not to hard to bite.

What makes it even amazing is the no cooking feature. The recipe has just a few steps and requires a blender to make mango purée and a hand beater or stand mixer for beating evaporated milk and cream. And all that effort is totally worth it as the extra volume that the beating provides keeps it light and enjoyable.

What is kulfi?

Kulfi is a traditional South Asian dessert made by cooking full-fat milk and sugar for hours. It is further flavored with cardamom and sometimes saffron. Nuts are also added to Kulfi. To make it richer mawa or khoya crumbled milk also added. The khoya kulfi is called Shahi Kulfi or kulfa. Kulfi is widely produced and sold on streets in India, Pakistan, and Bangladesh.

Kulfi has harder than ice cream when frozen and has crystals. It also melts quickly like popsicles. Traditional kulfi is annoyingly sweet but this recipe has moderate sugar. Of course, you can add more sugar if you like it sweeter.

Why this mango kulfi recipe works?

This mango kulfi recipe works because it mimics the traditional method with easy substitutes. In this mango kulfi recipe without cooking, we use evaporated milk and condensed milk. Both are reduced milk that makes it taste similar to traditional milk kulfi.

Is it Gluten-free Kulfi?

While some mango kulfi uses custard powders and bread to thicken the mixture. This is a no flour kulfi recipe which relies on whipped cream to thicken and this makes it a gluten-free kulfi.

Is it nut-free?

Similarly, a traditional kulfi recipe has nuts like pistachio, cashew and almonds, this is nut-free kulfi as we want intense and smooth mango flavour with no disturbance.

What is if I don’t have kulfi mould?

Kulfi mould is a round metal tube-like mould with a narrow bottom. They might be difficult to find. So you can use these alternatives.

• Popsicles.
• You can freeze kulfi in a small disposable ice scoop ice cream cup. (Refer to the below photo of kulfi made in a cup.)
• Or line a loaf tin with butter paper with the edges hanging over the side. Pour kulfi mixture fill in the mould just up to two inches. Since kulfi is served in bowls or plates you can slice the kulfi loaf and serve each slice as an individual serving.

What to serve with mango kulfi?

Traditionally Cornstarch vermicelli or Lacha faluda are served with kulfi. You can pair it with mango chunks on the sides or drizzle some rose syrup on the top.

How do you make Mango Kulfi without cooking?

So basically we jus have to mix all ingredients, taste adjust if needed and freeze it. It so simple. 

1. First, take cream in a large bowl and whip with a hand beater.
2. Whip the cream until is doubled and reaches soft peaks, stiff peaks are ok too. Set aside or in the fridge until needed. 
3. Make mango pulp by pulsing mango cubes in a blender until smooth. 2 ½ cup mango chunk might seem too much but trust me it gives that intense mango taste that you want and get at from store-bought kulfi.
4. Mix mango pulp and condensed milk in whipped cream. Set aside.

5. Whip chilled evaporated milk until doubled in volume.
6. The whipping provides volume to evaporated milk makes the kulfi light and airy. 
7. Mix condensed milk and mango mixture with whipped evaporated milk just until combined. Add cardamom powder and yellow food color is using. (You can also mix in 2-3 tablespoons of crushed or ground nuts and/or tiny mango chunks.) Do a taste test and add up to 3 tablespoons of powdered or fine sugar if needed. Remember, the kulfi is sweeter than ice cream in general.
8. Fill in the moulds and set in the tray. Place the lids and freeze for 6-8 hours, preferably overnight.
9. To unmould kulfi from the mould, run tap water over the bottom of kulfi mold. Then insert ice cream stick in the mould. You might need to apply some pressure here. Then twist the icecream stick to release the kulfi from mould and pull out. If needed carefully run more tap water over the mould without letting the water end the mold. Garnish with nut and serve.

Hungry for more mango recipes? Check this!

• Mango Ice cream
• Spicy Mango Chutney
• Mango milkshake
• Cucumber mango salad
• Quick Mango Delight
• Mango vermicelli, sev amba
• Ice cream and milk bread dessert

Mango Kulfi without cooking

Traditional kulfi is vert sweet while this is moderately sweet kulfi. Add up to 3 tablespoon sugar if you like it sweeter.

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Prep Time: 20 minutes

Total Time: 20 minutes

Servings : 8 kulfi

Calories: 411kcal

Author: Mariam Sodawater

Equipment

• Blender, beater

Ingredients

1x2x3x

• ▢ 1⅓ cup heavy cream, whipped to soft peaks
• ▢ 2½ cups mango chunks, from about 3 mangoes. notes 1 & 2
• ▢ ½ can sweetened condensed milk, about ¾ cup
• ▢ ½ can evaporated milk, chilled (a little less than 1 cup), notes 3
• ▢ ½ teaspoon green cardamom powder, optional, notes 4
• ▢ ¼ teaspoon yellow food color, optional
• ▢ 2-3 tablespoon powdered sugar, if needed for extra sweetness.

Instructions

• ▢
  Make mango pulp by pulsing mango cubes in a blender until smooth. Set aside.
• ▢
  Whip the cream until it reaches soft peaks stage and is doubled in volume.
• ▢
  Mix mango pulp and condensed milk in whipped cream. Set aside.
• ▢
  Whip chilled evaporated milk until doubled in volume.
• ▢
  Mix condensed milk and mango mixture with whipped evaporated milk until combined. Add cardamom powder and yellow food color, if using.
• ▢
  Do a taste test and add more sugar only if needed.
• ▢
  Pour kulfi mixture in moulds and cover the lids. Freeze for 6-8 hours and until solid.
• ▢
  To un-mould kulfi run tap water over kulfi moulds for 3 seconds. Hold the kulfi mould upside down with lid side facing down. Run water over the tail side.
• ▢
  Insert an ice cream stick in the kulfi mould. This might need some pressure. Then twist the stick and pull kulfi out of the mould. Enjoy.

Notes

1. Mango: Use the best quality, non-fibrous mangoes in the sweet variety.
2. Mango pulp: You can also use 2½ cups of ready-made mango purée or pulp. If purée is sweet then adjust sweetness by reducing 2-3 tablespoon of condensed milk.
3. Evaporated milk: If you don’t have evaporated milk, simply boil 2 cups of milk and cook till reduced to half that is 1 cup. Chill and whip. It won’t get doubled like evaporated milk but it ok.
4. Cardamom: cardamom and saffron are both added to kulfi for rich flavor and is recommended. But since this kulfi is already flavored with mango you can skip it.
5. Nut options: You may mix in grounded cashews, pistachio, or/and almond to the kulfi in the last step before pouring the mixture in the mould. It will make it both rich and nutritious.
6. Storage: kulfi just like ice-cream can stay good for more than three months. It won’t last that long. Since we are using half of the can of both evaporated milk and condensed milk, doubling this recipe by using 2x is totally worth it to use up full cans.

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Mango Kulfi

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