Last Updated on 2 months by Neha Deshmukh

Mango Coconut Ice Cream Recipe – Authentic Indian Kulfi Style

Introduction

Oh, mangoes! Just the smell of them instantly transports me back to summer holidays in India. This Mango Coconut Ice Cream isn’t just a dessert; it’s a little piece of sunshine in every spoonful. It’s inspired by the classic Indian Kulfi, but with a slightly softer, creamier texture thanks to the coconut milk. I first made this when I was craving a taste of home, and it’s been a family favourite ever since. You’ll absolutely love how easy it is to make, and the flavour is just… incredible!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s unbelievably delicious, naturally gluten-free, and doesn’t require an ice cream maker (though you can use one if you have it!). The combination of sweet mangoes, creamy coconut milk, and fragrant cardamom is simply divine. Plus, the pistachios add a lovely crunch and a touch of elegance. It’s the perfect treat for a hot day, a special occasion, or just when you need a little something to brighten your day.

Ingredients

Here’s what you’ll need to create this dreamy Mango Coconut Ice Cream:

• 3 mangoes (approx 900 gm)
• 400 ml full fat coconut milk
• 1/4 cup raw sugar
• A fat pinch of cardamom
• 1/2 cup shelled pistachios

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Mango Selection & Ripeness

This is key. You want mangoes that are beautifully ripe, fragrant, and slightly soft to the touch. Alphonso mangoes are the gold standard for Indian sweets, but any sweet, fragrant variety will work wonderfully – Kent, Keitt, or even Honey mangoes are great options. The riper the mangoes, the less sugar you’ll need!

Coconut Milk – Full Fat vs. Light

Don’t skimp on the coconut milk here! Full-fat coconut milk (400 ml) is essential for that rich, creamy texture. Light coconut milk just won’t give you the same result. Trust me on this one.

Raw Sugar & Sweetness Levels

I prefer raw sugar (1/4 cup) because it has a lovely, subtle molasses flavour that complements the mangoes beautifully. But you can substitute with granulated sugar or even coconut sugar. Adjust the amount to your liking – taste the mangoes first! If they’re super sweet, you might need less sugar.

Cardamom – Freshly Ground vs. Powdered

Freshly ground cardamom is always best. It has a much more vibrant aroma and flavour. If you’re using powdered cardamom, use a little less – about half the amount. A “fat pinch” is about 1/4 teaspoon.

Pistachios – Roasting for Enhanced Flavor

Roasting the pistachios (1/2 cup) brings out their flavour and makes them extra crunchy. Just a few minutes in a dry pan is all it takes. Let them cool completely before crushing.

Step-By-Step Instructions

Alright, let’s get cooking (or rather, freezing!).

1. First, blend the chopped mangoes, coconut milk, sugar, and cardamom until everything is super smooth. No chunks allowed!
2. Pour the mixture into a freezer-safe container.
3. Pop it in the freezer for about 2 hours. This is the first freeze.
4. Now, take it out and give it a good beat – this breaks up the ice crystals and keeps the texture smooth. Then, freeze for another 2 hours.
5. Repeat the beating process every 2 hours (at least 2-4 times) for the smoothest, creamiest ice cream. It seems like a lot, but it’s worth it!
6. Finally, freeze overnight to let it set completely.
7. Before serving, let it sit at room temperature for about 15 minutes to soften slightly. Then, scoop and enjoy in cones or bowls!

Expert Tips

Here are a few tricks I’ve learned over the years to make this recipe even better.

Achieving the Perfect Kulfi Texture

The key to that authentic Kulfi texture is the repeated beating. It prevents large ice crystals from forming, resulting in a dense, creamy ice cream.

Preventing Ice Crystal Formation

Besides the beating, make sure your container is airtight. This helps prevent ice crystals from forming on the surface.

Adjusting Sweetness to Your Preference

Taste as you go! Mangoes vary in sweetness, so adjust the sugar accordingly.

Variations

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

Vegan Mango Coconut Ice Cream

This recipe is easily made vegan! Just ensure your sugar is vegan-friendly (some granulated sugars are processed with bone char).

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free, so no adjustments needed.

Spice Level – Adding a Hint of Saffron or Chili

My friend, Priya, loves adding a pinch of saffron strands soaked in a tablespoon of warm milk for a luxurious flavour. Or, for a little kick, try a tiny pinch of chili powder!

Festival Adaptations – Mango Kulfi for Holi or Summer Celebrations

This is perfect for Holi or any summer celebration. The bright colour and refreshing flavour are so festive.

Serving Suggestions

Let’s talk about how to enjoy this deliciousness!

Garnishes & Toppings (Rose Petals, Almonds)

A sprinkle of crushed pistachios, a few slivered almonds, or even some delicate rose petals make a beautiful garnish.

Pairing with Indian Desserts

This ice cream is amazing on its own, but it also pairs beautifully with other Indian desserts like Gulab Jamun or Jalebi.

Serving Size & Occasions

This recipe makes about 8 servings. It’s perfect for family gatherings, parties, or a special treat for yourself.

Storage Instructions

Freezing for Longer Storage

You can store this ice cream in the freezer for up to 2 weeks.

Maintaining Texture During Storage

To prevent ice crystal formation during long-term storage, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.

FAQs

Got questions? I’ve got answers!

What is the difference between this recipe and traditional Kulfi?

Traditional Kulfi is typically cooked on the stove before freezing, which gives it a denser texture. This recipe skips the cooking step for a slightly softer, creamier result.

Can I use frozen mangoes for this recipe?

Yes, you can! Just make sure they’re fully thawed and drained before blending.

How can I make this ice cream without an ice cream maker?

This recipe is designed to be made without an ice cream maker! The repeated beating is the key to achieving a smooth texture.

What if I don’t have raw sugar? Can I use another type?

Absolutely! Granulated sugar or coconut sugar will work just fine.

How do I adjust the cardamom flavor to my liking?

Start with a small pinch and taste. You can always add more, but you can’t take it away!

Can this be made into Mango Coconut Ice Cream Bars?

Definitely! Pour the mixture into popsicle molds and freeze for at least 4-6 hours.