Mango Kulfi Recipe – Authentic Indian Frozen Dessert

Last Updated on 2 months by Neha Deshmukh

Mango Kulfi Recipe – Authentic Indian Frozen Dessert

Hey everyone! If you’re anything like me, summers in India mean one thing: mangoes! And what better way to celebrate the king of fruits than with a creamy, dreamy Mango Kulfi? This isn’t just any frozen dessert; it’s a little piece of my childhood, and I’m so excited to share my family’s recipe with you. It’s surprisingly easy to make, and trust me, the results are so worth it.

Why You’ll Love This Recipe

This Mango Kulfi recipe is special for a few reasons. First, it’s incredibly flavorful – the sweet, tangy mango perfectly complements the rich, milky base. Second, it’s a fantastic alternative to ice cream, offering a denser, more traditional Indian experience. And finally, it’s a guaranteed crowd-pleaser! I’ve lost count of how many times I’ve made this for family gatherings and potlucks.

Ingredients

Here’s what you’ll need to create this frozen delight:

• 2 ripe mangoes
• 2.5 cups milk (about 600ml)
• 0.25 cup sugar (about 50g)
• 2 tablespoons condensed milk (about 30ml)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Mangoes: Seriously, use ripe mangoes. The sweeter and more fragrant, the better. Alphonso mangoes are the gold standard if you can find them, but any sweet, non-fibrous variety will work beautifully.
• Milk: I recommend using full-fat milk for the creamiest kulfi. It really contributes to that luxurious texture. You can use toned milk if you prefer, but the result won’t be quite as rich.
• Condensed Milk: Don’t skip this! Condensed milk isn’t just for sweetness; it adds a unique texture to the kulfi, making it dense and wonderfully smooth. It’s what sets kulfi apart from regular ice cream.

Step-By-Step Instructions

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

1. In a heavy-bottomed pan, bring the milk to a boil over medium heat. Keep stirring so it doesn’t stick!
2. Add the sugar and stir until it’s completely dissolved. Then, reduce the heat to low and let the milk simmer gently until it reduces by about half. This takes patience, but it concentrates the flavor.
3. Now, stir in the condensed milk and bring the mixture to a gentle boil. Just a simmer, we don’t want it to burn! Remove from the heat and let it cool completely.
4. While the milk mixture is cooling, peel and chop your mangoes. Blend the mango pulp until it’s super smooth – no chunks allowed!
5. Once the milk mixture is cool, combine it with the smooth mango pulp. Whisk everything together until it’s beautifully combined.
6. Pour the mixture into your kulfi molds. If you don’t have molds, don’t worry (we’ll talk about that in the FAQs!). Cover the molds with cling wrap, pressing it directly onto the surface of the kulfi mixture to prevent ice crystals. Insert popsicle sticks into the center of each mold.
7. Freeze for at least 6 hours, or preferably overnight, until completely firm.
8. To serve, briefly run the molds under warm water. This helps loosen the kulfi. Gently remove each kulfi and enjoy!

Expert Tips

• Don’t rush the simmering process. Reducing the milk is key to a concentrated flavor and creamy texture.
• Stir frequently to prevent the milk from sticking to the bottom of the pan.
• For an extra smooth kulfi, strain the mango pulp through a fine-mesh sieve before adding it to the milk mixture.

Variations

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

• Vegan Adaptation: Swap the milk for full-fat coconut milk or cashew cream for a delicious dairy-free version.
• Sugar-Free Option: Use stevia or erythritol instead of sugar, adjusting the amount to your taste.
• Spice Level: My friend Priya adds a tiny pinch of cardamom powder to her kulfi – it adds a lovely warmth. Feel free to experiment!
• Festival Adaptations: This kulfi is perfect for summer festivals and celebrations. My family always makes a big batch during mango season.

Serving Suggestions

Mango Kulfi is delicious on its own, but you can also get creative with your presentation. Try drizzling it with a little mango puree, or garnishing it with chopped pistachios. It’s also lovely served with a side of fruit salad.

Storage Instructions

Leftover kulfi can be stored in an airtight container in the freezer for up to a week. Just be sure to wrap it tightly to prevent freezer burn.

FAQs

Let’s answer some common questions:

1. What type of mangoes are best for making kulfi?

Alphonso mangoes are the dream, but any sweet, non-fibrous mango will work. Totapuri, Kesar, or even Honey mangoes are great options.

2. Can I make kulfi without kulfi molds?

Absolutely! You can use small paper cups, popsicle molds, or even ice cube trays. Just keep in mind that the shape will be different.

3. How do I prevent ice crystals from forming in my kulfi?

Covering the kulfi mixture with cling wrap, pressing it directly onto the surface, helps minimize ice crystal formation. Also, using full-fat milk and condensed milk contributes to a smoother texture.

4. Can this kulfi be made ahead of time? If so, how long will it keep?

Yes! You can make it a day or two in advance. It will keep in the freezer for up to a week, tightly wrapped.

5. 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, saffron, and nuts. Ice cream, on the other hand, is typically made with a custard base and churned to incorporate air.

6. Can I adjust the sweetness level in this recipe?

Definitely! Start with the amount of sugar listed in the recipe, and then add more to taste. Remember that the sweetness will be less intense when frozen.