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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!
traditional South Asian desserts are 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 was 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
The no-cooking another version here was quicker and delicious too so I decided to keep both recipes and use it as per convenience.
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.
Torget share this recipe.