There’s nothing like a nice bowl of ice cream on a hot spring day. And what’s better than a mango flavoured ice cream? Mango kulfi, of course! This is a simple and easy mango kulfi recipe that requires no cooking and no ice cream maker. Just a few ingredients will yield a creamy, smooth, deliciously authentic kulfi so let’s get started.
Mango Kulfi – Recipe
- 1 can condensed milk (300 – 400ml depending on how sweet you want it and how sweet your mangoes are)
- 1 cup mango puree (from 2 ripe, sweet mangoes)
- 2 generous pinches cardamom powder
- 1 slice bread, made into coarse crumbs (or use 3 Tbsp. fresh bread crumbs, but not Panko)
- 2 cups whipping cream
- 2 Tbsp. sugar
- 2 Tbsp. roasted pistachios, crushed (or almonds or a combination of the two)
- In a bowl, combine first four ingredients together until smooth, set aside.
- Whip cream and sugar together until soft peaks form, took less than a minute on my KitchenAid stand mixer.
- Fold the condensed milk mixture into the whipped cream gently until well combined.
- Cover and freeze for 2 hours, remixing it once every hour to make sure everything freezes evenly and ice crystals do not form.
- After two hours add the pistachios (or almonds or a combination of both) and pour into desired molds or large covered glass/aluminum baking tray for scoopable kulfi. Keep in the freezer to prevent melting.
It took about two minutes to make and then the freezer pretty much does the work. This is such a versatile recipe and you can substitute all kinds of other fruit purees for the mango puree. If you want a really smooth and rich mango kulfi, add 1/2 cup of evaporated milk to the condensed milk mixture. Freeze for 3 hours instead of 2 and it’ll be even more delicious. Try this and you won’t look back at traditional ice cream recipes afterwards again. If you love kulfi try out the original Kulfi recipe (includes evaporated milk), which is also a no-cook, no ice cream maker required version. It goes really well with Carrot Halwa and Falooda as well.