Mango Kulfi Recipe – Authentic Indian Frozen Dessert with Saffron & Cardamom

Last Updated on 2 months by Neha Deshmukh

Mango Kulfi Recipe – Authentic Indian Frozen Dessert with Saffron & Cardamom

Hey everyone! If you’re craving a taste of India, especially during those warm summer months, you have to try this Mango Kulfi recipe. It’s a childhood favorite of mine, and honestly, nothing beats the creamy, fragrant goodness of homemade kulfi. It’s so much more than just frozen dessert – it’s a little piece of happiness!

Why You’ll Love This Recipe

This Mango Kulfi is incredibly easy to make, needing just a handful of ingredients and minimal effort. It’s a fantastic way to enjoy the king of fruits – mangoes – in a unique and refreshing way. Plus, the delicate aroma of cardamom and saffron elevates it to something truly special. Trust me, once you try this, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 1.5 cup whole milk (about 360ml)
• 200 grams sweetened condensed milk (about ¾ cup)
• 1 cup chopped mangoes (about 150g)
• 0.5 cup cream (about 120ml)
• 0.5 teaspoon cardamom powder
• 1 pinch crushed saffron

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mango Varieties for Kulfi

Honestly, any sweet mango will work beautifully! But if you can get your hands on Alphonso mangoes, they’re the absolute best. Their rich, creamy texture and intense flavor are perfect for kulfi. Kesar or Dasheri mangoes are also fantastic choices.

The Significance of Cardamom in Indian Desserts

Cardamom isn’t just a flavor; it’s a feeling! It’s a staple in Indian sweets, adding a warm, aromatic note that’s just… comforting. A little goes a long way, so don’t overdo it.

Understanding Saffron: Quality and Use

Saffron is precious, so a little pinch is all you need. Make sure you’re using good quality saffron for the best flavor and color. Crushing it slightly helps release its aroma.

Choosing the Right Milk & Cream for Richness

Whole milk and cream are key for that signature kulfi richness. You can experiment with different fat percentages in the cream, but I find 30-35% works perfectly. Don’t be tempted to use low-fat options – kulfi is all about indulgence!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, combine the whole milk, sweetened condensed milk, and chopped mangoes in a blender. Blend until everything is beautifully smooth. No chunks allowed!
2. Now, add the cream, cardamom powder, and crushed saffron to the mixture. Blend again until everything is fully incorporated and you have a lovely, even color.
3. Give it a taste! This is where you can adjust the sweetness. If you like it sweeter, add a little more condensed milk. If you want it richer, add a splash more cream.
4. Pour the mixture into kulfi moulds or small bowls. I usually use metal kulfi moulds, but small ramekins work just as well. Cover them tightly with plastic wrap to prevent ice crystals from forming.

5. Freeze for 6-8 hours, or preferably overnight. Patience is key here!

6. To serve, briefly dip the moulds in warm water for a few seconds, or rub them gently between your palms to loosen the kulfi. Slide it out, slice, and garnish with chopped nuts (pistachios and almonds are my go-to) or a sprinkle of saffron.

Expert Tips

• Don’t skip the saffron! It adds such a unique and beautiful flavor.
• For a smoother kulfi, strain the mixture through a fine-mesh sieve before freezing.
• If you don’t have time to chop mangoes, you can use mango puree, but fresh mangoes definitely give the best flavor.

Variations

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

Vegan Mango Kulfi

My friend Priya is vegan, and she loves this version! Simply substitute the whole milk and cream with full-fat coconut milk. It gives it a slightly different flavor, but it’s still incredibly delicious.

Dairy-Free Mango Kulfi (Coconut Milk Based)

Similar to the vegan version, use only coconut milk. Ensure it’s full-fat for the best creamy texture.

Spice Level Adjustment – More Cardamom

My grandmother always added a little extra cardamom. If you’re a cardamom lover like her, feel free to increase it to ¾ teaspoon.

Mango Kulfi for Holi or Summer Festivals

This is a perfect dessert to make for celebrations! The vibrant color and refreshing taste are perfect for Holi or any summer gathering.

Serving Suggestions

Kulfi is amazing on its own, but you can also serve it with:

• A sprinkle of chopped nuts (pistachios, almonds, cashews)
• A drizzle of rose syrup
• Fresh mango slices

Storage Instructions

Homemade Mango Kulfi will stay fresh in the freezer for up to 2 weeks. Make sure it’s tightly sealed to prevent freezer burn.

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 not whipped like ice cream, and it often features aromatic spices like cardamom and saffron.

Can I make Mango Kulfi without a blender?

You can, but it will take some effort! You’ll need to mash the mangoes very well and whisk everything together vigorously. A blender definitely makes life easier.

How do I prevent ice crystals from forming in my Kulfi?

Covering the kulfi moulds tightly with plastic wrap helps. Also, using full-fat milk and cream minimizes ice crystal formation.

What if I don’t have Kulfi moulds?

Small bowls, ramekins, or even popsicle moulds will work perfectly!

Can I add other fruits to this Kulfi recipe?

Absolutely! Strawberry, pistachio, or even rose-flavored kulfi are all delicious variations.

How long does homemade Mango Kulfi stay fresh?

Up to 2 weeks in the freezer, tightly sealed. But honestly, it probably won’t last that long – it’s too good!

Enjoy making (and eating!) this delightful 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!