Mango Kulfi Recipe – Authentic Indian Frozen Dessert with Pistachios

Last Updated on 4 months by Neha Deshmukh

Mango Kulfi Recipe – Authentic Indian Frozen Dessert with Pistachios

Hey everyone! If you’ve ever craved that creamy, dreamy Indian frozen dessert, kulfi, you’re in the right place. I remember the first time I tried kulfi from a street vendor in Mumbai – it was pure magic! Today, I’m sharing my family’s recipe for Mango Kulfi, and trust me, it’s so worth the effort. It’s a little bit of patience, a whole lot of flavor, and a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This Mango Kulfi isn’t just a dessert; it’s an experience. It’s richer and denser than ice cream, with a beautiful, almost caramelized flavor thanks to the slow simmering process. Plus, the fragrant cardamom and crunchy pistachios take it to another level. It’s perfect for a hot summer day, a festive celebration, or just when you need a little sweet escape.

Ingredients

Here’s what you’ll need to make this delicious Mango Kulfi:

• 4 cup whole milk (about 950ml)
• 1.5 cup dried milk powder (about 170g)
• 14 oz sweetened condensed milk (about 400g)
• 2 tablespoon chopped nuts (pistachios and cashews)
• 0.5 teaspoon cardamom powder (about 1.5g)
• 1.5 tablespoon cornstarch (about 18g)
• 3 tablespoon water or milk (about 45ml)
• 1.75 cup fresh mango puree (about 415ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference:

• Whole Milk: Seriously, don’t skimp here. Full-fat milk is key for that rich, creamy texture. It really impacts the final result.
• Cardamom: Freshly ground cardamom is best, but good quality pre-ground works too. It adds such a beautiful aroma and flavor.
• Mangoes: If you can get your hands on Alphonso mangoes, do it. They’re the gold standard for mango flavor. But any sweet, ripe mango will work beautifully. I’ve used Kent mangoes when Alphonso weren’t available, and they were still fantastic.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the whole milk into a heavy-bottomed pan. We want to prevent scorching, so a good pan is important. Simmer over medium heat, then reduce to medium-low once it starts bubbling.
2. Now, stir in the dried milk powder and sweetened condensed milk. Keep stirring until everything is completely combined and smooth. Add in those chopped pistachios and cashews – they add such a lovely crunch!
3. Let the mixture simmer gently on low heat for about 20 minutes. Stir occasionally to prevent sticking. You’ll notice it starts to thicken up – that’s what we want!
4. Time for the cardamom! Mix in the cardamom powder and give it a good stir. The kitchen should be smelling amazing right about now.
5. In a small bowl, create a slurry by combining the cornstarch with the water or milk. Whisk it until there are no lumps. Slowly pour this slurry into the milk mixture while whisking constantly. Simmer for another 5 minutes, stirring continuously, until it’s thick and glossy.
6. Remove from heat and let the mixture cool completely. This is important! Once cool, gently fold in the fresh mango puree until everything is beautifully combined.
7. Pour the kulfi mixture into molds or small cups. I like to use small paper cups or even silicone molds. Cover each one tightly with aluminum foil.
8. Pop them into the freezer for about 1.5 hours. Then, insert ice cream sticks into each mold and return to the freezer.
9. Freeze overnight, or until completely solid.
10. To demold, run a knife around the edges or briefly dip the molds in warm water. Garnish with extra pistachios before serving.

Expert Tips

• Stirring is Key: Don’t skip the stirring! It prevents the milk from sticking and ensures a smooth, creamy texture.
• Cool Completely: I can’t stress this enough. Adding the mango puree to a warm mixture will affect the texture.
• Patience is a Virtue: The longer you simmer the milk mixture, the richer the flavor will be.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kulfi Adaptation: My friend Priya swears by using full-fat coconut milk instead of dairy milk, and cashew cream for extra richness. It’s surprisingly delicious!
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level: Feel free to adjust the amount of cardamom to your liking. Some people prefer a stronger cardamom flavor.
• Festival Adaptations: This kulfi is perfect for Holi or any summer celebration. It’s a guaranteed hit!

Serving Suggestions

Serve your Mango Kulfi chilled, garnished with a sprinkle of chopped pistachios. It’s delicious on its own, or alongside a traditional Indian meal.

Storage Instructions

Store leftover kulfi in an airtight container in the freezer for up to a week.

FAQs

Let’s answer some common questions:

• What is the difference between Kulfi and ice cream? Kulfi is traditionally made by slowly evaporating milk, resulting in a denser, creamier texture. It’s also often flavored with cardamom and nuts. Ice cream is typically churned, which incorporates air and makes it lighter.
• Can I use store-bought mango pulp instead of fresh puree? You can, but the flavor won’t be quite as vibrant. If using pulp, choose a high-quality brand with no added sugar.
• How do I prevent ice crystals from forming in my Kulfi? Cooling the mixture completely before freezing and using a good quality airtight container helps prevent ice crystals.
• What are the best nuts to use for Kulfi? Pistachios and cashews are classic choices, but you can also use almonds or walnuts.
• Can I make Kulfi without condensed milk? It’s possible, but it will require adjusting the sugar levels and simmering time. It won’t be quite the same, but still tasty!

Enjoy making this delicious Mango Kulfi! I hope it brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!