Mango Kulfi Recipe – Easy Indian Frozen Dessert with Cardamom & Nuts

Last Updated on 2 months by Neha Deshmukh

Mango Kulfi Recipe – Easy Indian Frozen Dessert with Cardamom & Nuts

Hey everyone! If you’re anything like me, summers in India (or anywhere, really!) just demand something cool and sweet. And honestly, nothing beats a homemade kulfi. This Mango Kulfi recipe is a family favourite – it’s incredibly easy, requires minimal cooking, and is bursting with that delicious mango flavour we all crave. I first made this when my niece insisted on helping in the kitchen, and it’s been a summer staple ever since! Let’s get started, shall we?

Why You’ll Love This Recipe

This Mango Kulfi isn’t just a dessert; it’s a little slice of happiness. It’s creamy, dreamy, and perfectly balanced with the subtle warmth of cardamom and the crunch of nuts. Plus, it’s surprisingly simple to make – no ice cream maker needed! It’s the perfect treat to beat the heat, impress your friends, or just enjoy a quiet moment of bliss.

Ingredients

Here’s what you’ll need to create this magic:

• 1 can (400g) Condensed Milk
• ¾ cup Fresh ripe mango puree (about 2 large mangoes)
• ½ cup Fresh cream
• ¼ tsp Cardamom powder
• A fistful of Pistachios or almonds, chopped

Ingredient Notes

Let’s talk ingredients for a sec, because quality really shines through in this recipe!

• Mangoes: Seriously, use the ripest, sweetest mangoes you can find. Alphonso mangoes are the gold standard, but any sweet, fragrant variety will work beautifully. The flavour of the mango is the star here!
• Condensed Milk: A good quality condensed milk makes all the difference. It provides the sweetness and creamy texture.
• Cardamom: Don’t skimp on the cardamom! It adds such a lovely aromatic touch. Freshly ground cardamom is best, but pre-ground works too. A little goes a long way, so start with ¼ tsp and adjust to your liking.
• Fresh Cream: I prefer using heavy whipping cream (around 35% fat) for the richest, creamiest kulfi.

Step-By-Step Instructions

Alright, let’s make some kulfi! It’s easier than you think.

1. First, beat the chilled fresh cream until it’s nice and fluffy. This adds airiness to the kulfi. Then, pop it back in the fridge while you get everything else ready.
2. In a bowl, combine the condensed milk, mango puree, and cardamom powder. Give it a good mix until everything is beautifully combined and you have a lovely, smooth mango mixture.
3. Now, gently fold in the beaten cream and chopped nuts. Be careful not to overmix – you want to keep that lovely airiness from the cream.
4. Pour the mixture into your kulfi molds (or small cups if you don’t have molds), leaving a little space at the top for expansion.
5. Finally, freeze for 5-6 hours, or preferably overnight, until solid. To release the kulfi, briefly run the molds under tap water. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years:

• Chill everything: Chilling the cream and even the bowl you’re mixing in helps everything come together beautifully.
• Don’t overmix: Overmixing can make the kulfi icy. Gentle folding is key!
• Patience is a virtue: Let the kulfi freeze completely for the best texture.

Variations

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

• Vegan Kulfi Adaptation: My friend, who’s vegan, swears by using full-fat coconut cream and coconut milk instead of dairy. It gives it a slightly different flavour, but it’s still incredibly delicious!
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!
• Spice Level: If you really love cardamom, feel free to add a little more – up to ½ tsp. But be careful, it can be overpowering.
• Festival Adaptations: Kulfi is a popular treat during summer festivals like Baisakhi and Holi. You can garnish it with saffron strands or edible silver leaf (varak) for a festive touch.

Serving Suggestions

Kulfi is amazing on its own, but here are a few ideas to take it to the next level:

• Drizzle with a little rose syrup.
• Garnish with chopped pistachios or almonds.
• Serve with a side of fresh fruit.
• Crush some biscuits and sprinkle on top for a textural contrast.

Storage Instructions

Homemade kulfi is best enjoyed fresh, but you can store it in an airtight container in the freezer for up to a week. Just be aware that the texture might change slightly over time.

FAQs

Got questions? I’ve got answers!

• How do I prevent ice crystals from forming in my kulfi? Using full-fat cream and condensed milk, and avoiding overmixing, helps minimize ice crystal formation.
• Can I use store-bought mango pulp instead of fresh puree? Yes, you can! But fresh puree will always give you the best flavour. If using pulp, make sure it’s 100% mango pulp with no added sugar.
• What is the best way to release the kulfi from the molds? Briefly running the molds under tap water does the trick. You can also dip them in warm water for a few seconds.
• Can I add other fruits to this kulfi recipe? Absolutely! Try adding strawberries, raspberries, or even a little bit of pineapple.
• How long can I store homemade kulfi? You can store it in the freezer for up to a week, but it’s best enjoyed within 2-3 days for optimal texture and flavour.

Enjoy making (and eating!) this delicious Mango Kulfi. Let me know how it turns out in the comments below!