When the temperature soars and the sun is blazing, nothing beats a chilled, creamy dessert to cool you down. One of India’s most beloved summer treats is Mango Kulfi—a dense, luscious frozen dessert enriched with ripe mangoes and infused with traditional flavors. It’s everything you love about mangoes, wrapped in a nostalgic, creamy hug.
This recipe offers a luxurious twist on the classic kulfi, blending ripe mango puree with slow-simmered milk, a touch of cardamom, and a splash of cream. The result? A decadent frozen delight you’ll want to enjoy all season long.
🥭 What Makes Mango Kulfi Special?
Kulfi is India’s answer to ice cream, but with a few key differences. It’s thicker, more intense in flavor, and melts slowly on your tongue. While ice cream is whipped to incorporate air, kulfi is traditionally made by reducing milk, which gives it a velvety, condensed texture. Add mangoes to the mix, and you get a dessert that’s not only delicious but also naturally fragrant and vibrant.
Table of Contents
🍧 Ingredients at a Glance
- 2 ripe mangoes (preferably Alphonso or Kesar)
- 2 cups whole milk
- 1 cup condensed milk
- 1/2 cup heavy cream
- 1/4 cup sugar (adjust based on mango sweetness)
- 1/4 tsp ground cardamom
- Chopped pistachios or almonds (optional)
- Few strands of saffron (optional, for aroma and color)
👨🍳 Step-by-Step Preparation
1. Make the Mango Puree
- Peel and dice the mangoes.
- Blend into a smooth puree and set aside.
2. Thicken the Milk
- Pour the milk into a thick-bottomed pan and bring it to a gentle boil.
- Lower the heat and simmer for 15–20 minutes, stirring occasionally, until it reduces by about a third.
3. Add Sweetness and Cream
- Stir in the condensed milk and sugar.
- Add heavy cream, mixing thoroughly to create a rich base.
4. Infuse with Flavor
- Sprinkle in cardamom powder for a subtle warmth.
- Add saffron strands if using, and allow the mixture to cool completely.
5. Combine with Mango
- Once cooled, fold in the mango puree gently to avoid curdling.
- Stir until fully blended. Add chopped nuts for texture if desired.
6. Freeze the Kulfi
- Pour into kulfi molds, popsicle molds, or any small cups.
- Cover with foil and insert sticks if needed.
- Freeze for 6–8 hours, or until firm.
7. Serve and Enjoy
- To release the kulfi from the mold, dip it in warm water for a few seconds.
- Serve garnished with nuts or a swirl of mango puree for extra flair.
✨ Pro Tips for Best Results
- Use sweet, pulpy mangoes like Alphonso for superior flavor.
- Avoid skipping the milk reduction—it’s what gives kulfi its traditional richness.
- Want to save time? Sub in evaporated milk, but expect a slightly different consistency.
- For a gourmet twist, add a hint of rose water or a sprinkle of nutmeg.
🧊 Storing Your Kulfi
Mango kulfi keeps well in the freezer for up to two weeks in an airtight container. Though truth be told, it rarely lasts that long!
🍴 Conclusion: Why You’ll Love This Recipe
There’s a reason Mango Kulfi is a staple summer dessert across Indian households. It’s simple yet luxurious, nostalgic yet exciting, and incredibly satisfying with every bite. The creamy texture, the floral aroma of cardamom and saffron, and the tropical burst of mango create a dessert that’s equal parts tradition and indulgence.
So go ahead—grab those ripe mangoes, and treat yourself to this irresistibly creamy Mango Kulfi. You won’t regret it!