Mango Kulfi (no-cooking)
Calories: 286kcal
Adjust Servings Here: 24 popsicles
Description
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 it takes only 10 minutes to make
Ingredients
- 1 lb (450 g) Mangoes Fresh (or one can mango pulp)
- 1 can (350 ml) Evaporated milk (14 oz)
- 1 can (400 ml) Condensed milk (14 oz)
- ½ cup (120 ml) Whipping cream 38% or more
- 1 teaspoon Cardamon powder optional
- 4 tablespoon Crushed pistachios or almonds optional
- 1 teaspoon Saffron strands soaked in 2 tablespoon of water (optional)
Instructions
- Wash, peel and pulse the fresh mangoes in the food processor or blender until you have a smooth puree
- Whip the cream to soft peaks.
- Then add the condensed milk - combine well.
- Next, add the evaporated milk - combine well
- Finally, add the mango pulp or puree - combine well.
- Sprinkle the saffron, cardamom powder and nuts - combine well.
- Pour mixture into Kulfi or popsicle molds.
- Use a soup spoon or a piping bag to fill these easily without a mess
- Add a popsicle stick.
- Place these in the freezer overnight or at least 4 to 6 hours.
- To unmold, dip the molds in warm water for a few seconds or until they will slide out easily.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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