Hi Bold Bakers!
The weather is seriously heating up (hello, LA heatwave), and that means Mango Kulfi is more welcome than ever. This Indian version of ice cream is so creamy, and you can’t beat the flavors of fresh mango and subtle hints of saffron and cardamom.
Beyond being delicious, my homemade mango kulfi is a cinch to make. It calls for no cooking, no ice cream machine, and no eggs! It’s a simple, creamy, out-of-this-world treat.
And, since school is letting out for the summer, and you might find yourself at home with kids looking for some fun, this is an excellent recipe for them to help out in the kitchen!
This recipe is part of my Bold Baking Worldwide series, where I bring you a recipe from around the world each Monday! Last week was Thai Coconut Sticky Rice with Mango.
What Is Mango Kulfi?
Mango Kulfi is a frozen dessert from India. Traditionally, you spend hours reducing milk until it’s nice and thick, but this quick twist uses condensed milk instead. It’s way less work and still a whole lot of flavor! Traditional kulfi has been around since the 16th century!
Compared to ice cream you may be more familiar with, kulfi isn’t whipped, which means it’s a lot denser and a lot creamier.
What You Need To Make Mango Kulfi
- Measuring Cups and Spoons
- 18 3oz (71ml) paper cups
- Blender or food processor
- Measuring cup with a pour spout
- Aluminum foil
- Popsicle sticks
How To Make Mango Kulfi
This quick summer dessert is one you can turn to again and again, as long as you’re willing to wait long enough for it to freeze! Here is how you make mango kulfi (get the full printable recipe below, with measurements):
- Prepare your 18 paper cups by placing them on a small baking sheet.
- Using a blender or food processor, add the mangoes, heavy cream, condensed milk, lime juice, saffron threads, and cardamom (if you are using it), and blend until pureed and combined.
- Strain this mixture through a sieve into a glass measuring cup with a pour spout. Toss any of the solids that are left.
- Divide the mixture evenly into the paper cups, then cover the cups with some aluminum foil.
- Press your hand on the foil to see where the openings of the top of the cups are. Using a sharp knife, smoke a small slit in the center of each aluminum-covered cup and insert the popsicle stick all the way into the kulfi. The tin foil will help keep the popsicle sticks in place while they’re freezing.
- Transfer the kulfi to the freezer and freeze for a minimum of 6 hours.
- When you’re ready to serve, peel the paper off the kulfi to reveal your homemade mango kulfi.
Gemma’s Pro Chef Tips For Making Mango Kulfi
- Instead of making popsicles, you can freeze the mango kulfi mixture in a cling wrap-lined loaf tin, like a semifreddo, and then unmold it and slice.
- If mangoes are out of season, you can make this recipe with a 30oz/850g tin of mango pulp.
- You can make this into mango ice cream by using my 2-ingredient ice cream mixing method! Puree the mangoes and lime juice and stir it in after you whip the cream and condensed milk.
- If you don’t have a can of condensed milk, try my homemade recipe.
- Mangoes and chocolate are a lovely combination – try stirring in a ½ cup (2oz/57grams) of very finely chopped bittersweet chocolate to the mixture just before pouring into molds at freezing.
How Do I Store Mango Kulfi?
Mango kulfi can be kept in your freezer for up to 4 weeks!
Make More Ice Cream!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
This Mango Kulfi recipe is a frozen dessert from India with lovely mangoes, lime, and saffron — and it’s perfect for summer.
Servings: 18 popsicles
- 3 large (36oz/1020g) ripe mangoes, peeled and chopped
- 2 cups (16oz/480ml) heavy whipping cream
- 1 can (14oz/415ml) condensed milk
- Juice of 1 lime
- A pinch of crushed saffron threads
- A pinch of ground cardamom (optional)
- ¼ cup (1¼oz/35g) pistachios (toasted and crushed, for garnish)
Place eighteen 3oz (71ml) capacity paper cups on a small baking sheet. Set aside.
In a blender or food processor, add the mangoes, heavy cream, condensed milk, lime juice, saffron threads, and cardamom (if using) and blend until pureed and combined.
Strain the mixture through a sieve into a glass measuring cup with a pour spout and discard any solids.
Divide the mixture evenly among the paper cups, then cover the cups with a sheet of aluminum foil.
Press your hand over the surface of the foil to reveal the circles where the tops of the cups are.
With a sharp knife, poke a small slit in the center of each circle and insert a popsicle stick all the way into the kulfi (the foil helps keep the sticks in place while freezing).
Carefully transfer the kulfi tray to the freezer and freeze for a minimum of 6 hours or up to 4 weeks.
When ready to serve, peel the paper off the kulfi, arrange them on a plate and garnish with crushed pistachios.