Instant Mango Kulfi
Indian mango kulfi is rich and creamy. Traditionally made by cooking milk for hours until it thickens. But my version is a quick and easy no-cooking method using condensed and evaporated milk. The best part is that it takes only 10 minutes to make.
Summer is here, and so is the unbearable heat that comes with it. Whether you’re lounging by the pool or trying to beat the heat indoors, there’s nothing quite like a refreshing summer treat to cool you down.
If you’re looking for something that’s both delicious and easy to make, mango kulfi is the perfect dessert for you. With its rich, creamy texture and mouth-watering mango flavor, it’s a classic Indian ice cream that’s loved by people of all ages.
What is kulfi?
Kulfi is an Indian Ice cream. The most common one is called Malai Kulfi. Traditionally, kulfi is made with just three ingredients: full-fat milk, sugar, and flavoring. The most common flavor is cardamom. The secret to making good kulfi is to cook the milk until it is reduced to 1/3 third of its original volume, similar to making condensed or evaporated milk. The more you reduce the milk, the richer your kulfi will be.
Often chopped nuts and fruit purees are added to the kulfi, such as this mango kulfi, which has mango pulp or lychee puree for my lychee kulfi. In other words, making traditional Indian kulfi honestly takes forever!! Which is why I came up with this quick and easy version to make my kulfi. Try my dulce de leche ice cream, too.
Why make this mango kulfi?
- First, it’s the perfect dessert for hot summer days. Its creamy texture and fruity flavor make it a refreshing treat that will cool you down and satisfy your sweet tooth.
- Plus, it’s incredibly easy to make and requires only a few simple ingredients. Unlike traditional kulfi, this one takes 5 minutes to make and needs no cooking. Canned condensed milk and evaporated milk are made by reducing milk, so I take advantage of their existence. Which means I don’t need to stand and stir milk for hours.
- Another reason to make mango kulfi is that it’s a dessert that everyone can enjoy. Whether you’re a fan of traditional Indian flavors or just love a good ice cream, mango kulfi is sure to please.
Ingredients and substitutes
- Mango – I am using fresh mangoes, but you can also use canned or frozen mangoes
- Condensed milk – This is reduced milk that has been sweetened. You can use store-bought or homemade sweetened condensed milk.
- Evaporated milk – This is reduced milk that has not been sweetened. You can use store-bought or homemade evaporated milk. The combination of both milks helps reduce the sweetness.
- Cardamom – Use cardamom powder, but you can also omit.
- Nuts – Crushed pistachios are the most common nut used in kulfi recipes, but feel free to use your favorite instead.
- Substitutions: If you’re unable to find any of these ingredients at your local grocery store, there are some you can use instead.
- For instance, you can swap out the heavy cream for coconut cream or almond milk, if you prefer a dairy-free version.
- You can also replace the ground cardamom with ground cinnamon or nutmeg, depending on your personal preference.
Step-by-step: Easy mango kulfi in 10 Mins
- Mangoes – If you are using fresh mangoes, wash, peel, and pulse the fresh mango flesh/pulp in the food processor or blender until you have a smooth puree
Pro tip – I like to keep the puree a bit lumpy, so I have bits of little mango pieces inside the kulfi.
- Combine – In a large bowl or measuring cup, combine all the ingredients. Use a whisk to ensure everything is well combined.
Pro tip – At this time, it is a good idea to taste and adjust the sweetness. You can add one or more tablespoons of condensed milk to sweeten the kulfi mixture. - Mold – Pour the mixture into Kulfi molds. Add the lids and popsicle sticks
Pro tip – I like to use a measuring cup with a spout to prevent spillage. - Freeze – Place the molds in the freezer for 4 to 6 hours or overnight.
- Unmold – To remove the kulfi from the mold, just rub your hands on the outside and gently pull it out.
Pro tip – The warmth of your hands will melt the mold, causing the kulfi to release from the mold.
Frequently asked questions
Kulfi can last up to two weeks in the freezer. Make sure to store it in an airtight container to prevent freezer burn.
Yes, you can use canned mango pulp. Just make sure to adjust the sweetness of your kulfi accordingly.
No, an ice cream maker is not necessary to make kulfi. You can make it using traditional methods of freezing and whisking the mixture every hour or so.
Yes, you can substitute the dairy ingredients with non-dairy alternatives such as coconut milk, almond milk, or soy milk. However, keep in mind that the texture and flavor may differ slightly. But keep in mind that depending on the fat content of the substitutions, they will alter the texture of the kulfi.
Mango Kulfi (no-cooking)
Indian mango kulfi is rich and creamy. Traditionally made by cooking milk for hours until it thickens. But my version is a quick and easy no-cooking method using condensed and evaporated milk. The best part is that it takes only 10 minutes to make.
Video
Ingredients
- 1 – 1½ cups (200 g) Mango puree Fresh, frozen, or canned
- 1 cup (119 g) Heavy cream 32 to 38% fat
- ¾ can (396 g) Condensed milk (or more
- 1 cup (354 g) Evaporated milk
- ½ tsp Cardamon powder
- ¼ cup (30 g) Pistachio nuts chopped optional (or other nuts)
- ½ tsp Saffron strands (optional)
Method
- Mangoes – If you are using fresh mangoes, wash, peel, and pulse the fresh mango flesh/pulp in the food processor or blender until you have a smooth puree.1 – 1½ cups Mango puree
- Combine – In a large bowl, combine all the ingredients. Use a whisk to ensure everything is well combined.1 cup Evaporated milk, ¾ can Condensed milk, 1 cup Heavy cream, ½ tsp Cardamon powder, ¼ cup Pistachio nuts , ½ tsp Saffron strands
- Mold – Pour the mixture into Kulfi molds. Add the lids and popsicle sticks.
- Freeze – Place the molds in the freezer for 4 to 6 hours or overnight.
- Unmold – To remove the kulfi from the mold, just rub your hands on the outside and gently pull it out.
Notes
- Firstly, make sure that all your ingredients are at room temperature before you begin. This will prevent any curdling of the cream and ensure a smooth, creamy texture.
- It’s also important to use ripe mangoes for the best flavor. You can use fresh, frozen, or canned, too.
- When blending the mixture, be sure to mix it well until no chunks of mango are left. This will help to create a smooth, velvety texture that will melt in your mouth.
- Once you’ve poured the mixture into your molds or dish, cover them tightly with plastic wrap or aluminum foil. This will prevent ice crystals from forming on the surface and ensure a creamy texture.
- If you’re using wooden sticks, soak them in water for at least 30 minutes before inserting them into the kulfi mixture. This will prevent them from floating to the top and ensure they stay in place.
- Now that you have mastered the classic version of mango kulfi, it’s time to explore some creative variations.
- You can try adding different flavors like cardamom, pistachio, or saffron to the kulfi mixture for a unique twist.
- For an icy texture, you can substitute condensed milk for regular milk. Or, for a vegan alternative, you can use coconut milk instead of dairy milk.
- Another fun variation is mixing chunks of fresh fruit like mango, strawberry, or pineapple into the kulfi mixture before freezing. This will add a burst of fruity flavor and texture to your traditional mango kulfi.
- For those who love a bit of crunch in their desserts, you can mix in chopped nuts like almonds, cashews, or walnuts into the kulfi mixture before freezing. The nutty flavor and crunch will complement the creamy sweetness of the kulfi.
- With these variations, the possibilities are endless. Now that you have some inspiration for different flavors and textures, I’d love to see you experiment and make your own unique version of mango kulfi. Make sure to tag me on any social media #veenaazmanov
Your recipe sounds good but what do you mean by step 2? “Wash, peel and pulse it in the food processor or blender for just a minute or so”. Wash and peel what??? Recipe calls for canned mango pulp. Thanks.
Hey Penny. You can use canned if you want but the recipe is for fresh mangoes. I have rephrased the wordings so I hope its clearer now. Thanks
Hi Veena,
I made this and they were very delicious! I was wondering how to alter this recipe for badaam Kulfi (almond kulfi)? I wanted to use the same ingredients as listed here, except replace 1 cup of mango pulp with 1 cup of almond paste? Could I use ground almonds instead? (i.e., instead of peeling, and crushing whole almonds)? If so, would I use 1 cup of the ground almonds, or less? The ground almond that is sold as a baking ingredient looks almost like flour, but it is listed as “ground almond.” Just wasn’t sure if this was same as using almond paste, please let me know if you can. Thank you very much!
Thank you, Ayesha. So happy you enjoyed them. yes, that would be perfect to replace the mango puree with 1 cup almond paste.
You can use ground almond but pulse them with some of the liquid so there is no grittiness.
Add a little cardamom powder or rose extract if you like.
I hope you enjoy it.
Thank you for this recipe, I made a few of your ice cream recipes, so simple, easy and delicious. Thanks
Thank you, Willey. So happy you had success with this recipe and that you enjoyed it too. Thanks for coming back to write this feedback. Have a wonderful week.
Made these a couple of time and we love it. So simple and easy to make.
Thank you, Neva. So happy you have success with this recipe and loved it. Thanks for coming back to leave this feedback. Have a wonderful week.
I didn’t see a contact button, I was wondering what you use for a push notification plug in for wordpress. Thank you!
my email is [email protected]
Hi Nichole. I am using OneSignal for my push notifications. Thanks
Can you plz let us know how many gms your cans are.
I believe the condensed milk is 397 grams. They are usually more or less similar. A few grams here and there will not affect this recipe much.
Taste it before you pour them into the molds and they will be fine.