Mango Kulfi, Just 3 ingredients!

mango kulfi in kept in a plate with a kulfi bite in a spoon.

5 from 1 vote

Mango Kulfi, Just 3 ingredients!

This 3-ingredients version of traditional mango kulfi without condensed milk or cream is obviously pantry friendly and frugal. Plus the slow cooking makes it close to the original and authentic kulfi recipe and taste. Just get your hands on the best-tasting mangoes!

Course Dessert

Cuisine Indian

Diet Gluten Free, Halal

Keyword Mango Kulfi

Prep Time 10

Cook Time 45

freezing time 8

Total Time 8 55

Servings kulfi

Calories 177kcal

Author Mariam Sodawater

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

Instructions

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.

Notes

Mangoes: Use fully ripened best-tasting mangoes for the best result.

Milk: Use full cream milk for a rich flavor.

Sugar: Adjust sugar as per the sweetness of the fruit.

Variations:

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.

Nutrition