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5 from 2 votes

Mango Kulfi

Traditional kulfi is vert sweet while this is moderately sweet kulfi. Add up to 3 tablespoon sugar if you like it sweeter.
Course Dessert
Cuisine Indian, Pakistani
Keyword Mango Kulfi
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 kulfi
Calories 283kcal
Author Mariam Sodawater

Equipment

  • Blender, beater

Ingredients

  • 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 tablespoons of condensed milk and skipping the sugar. 
  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 are recommended. But since this kulfi is already flavored with mango you can skip it.
  5. Nut options: You may mix in crushed cashews, pistachio, or/and almond to the kulfi in the last step before pouring the mixture into 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. 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.

Nutrition

Calories: 283kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 66mg | Potassium: 285mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1260IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 1mg