Mango kulfi is a rich, milk based frozen mango dessert, that can be easily made and enjoyed at home. I have never tasted a kulfi in my life
. Only once may be that too was not good how it is supposed to be. It had ice bits here and there and was not smooth. But when I tried kesar pista kulfi last year, I thought I will make again but mango version of it. As usual I didn’t. So this year while thinking what mango recipe can I post, thought will post this mango kulfi. Basic recipe, no fancy items. Do make it and make your kids and family member enjoy this and don’t forget to treat yourself as well.
Check out the video on How to make mango kulfi
Mango kulfi recipe
Recipe Cuisine:Indian | Recipe Category:Dessert
Prep Time: 20 minutes + 6 hrs freezing time | Cook time: 20 mins | Serves: 4
Prep Time: 20 minutes + 6 hrs freezing time | Cook time: 20 mins | Serves: 4
Click here for cup measurements
Ingredients
Method
- Bring milk to boil in a heavy bottomed pan. Add sugar and mix well. Put the flame to low or medium.
- Let the milk reduce to almost half and add condensed milk to it. Mix well and bring to boil. Switch off the flame and let the milk cool.
- Meanwhile, collect the pulp from mango and transfer to a mixer.
- Blend smoothly and add it to completely cooled milk.
- Mix well until smooth (You can use a whisk). Pour into popsicle/ kulfi mould.
- Cover it using cling wrap and insert popsicle stick (I used wooden skewer). Freeze it over night or minimum 6 hours.
- To pull the kulfi out, show under running water for a minute and pull it out gently.
Notes
- Condensed milk is optional, but note it will affect the sweetness in the recipe. So taste and adjust accordingly.
- I used alphonso mangoes, best in colour, flavour and sweetness. Adjust sugar according to the sweetness of mango.
- Milk should be cooled completely before adding mango pulp.
- You can add a pinch of kesar, or cardamom for flavour.
You can serve the kulfi in a plate cut into slices or as such on the stick.
