Last Updated on 4 months by Neha Deshmukh

Mango Kulfi Recipe – Pistachio, Cashew & Saffron Indian Dessert

Introduction

Oh, kulfi! Just the word conjures up childhood memories of summer evenings and festive celebrations, doesn’t it? This Mango Kulfi recipe is a little slice of that nostalgia, packed with the sweet, fragrant flavors of mangoes, pistachios, cashews, and a touch of saffron. It’s incredibly easy to make, and honestly, so much more satisfying than store-bought. I first made this for my family during a particularly hot summer, and it was an instant hit – now it’s a yearly tradition! Let’s get started, shall we?

Why You’ll Love This Recipe

This Mango Kulfi isn’t just delicious; it’s special. It’s a beautiful blend of creamy textures and aromatic spices. Plus, it’s surprisingly simple to whip up at home. Here’s what makes it so great:

• Authentic Flavors: We’re using traditional ingredients like cardamom and saffron to create a truly authentic Indian dessert.
• Easy to Make: No complicated techniques or fancy equipment needed!
• Perfect for Any Occasion: From a weeknight treat to a festive celebration, this kulfi is always a crowd-pleaser.
• Naturally Gluten-Free: A delicious dessert everyone can enjoy.

Ingredients

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

• 1 packed cup mango slices (about 200g)
• 2 heaped tbsp pistachio kernels (approx. 30g)
• 2 heaped tbsp cashew nuts (approx. 30g)
• 0.25 tsp cardamom powder
• 1 fat pinch saffron (a few strands)
• 175 ml evaporated milk
• 0.5 tin condensed milk (approx. 200g)
• 150 ml cream

Ingredient Notes

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

Mangoes: Choosing the Right Variety

The star of the show! Alphonso mangoes are the classic choice for kulfi – their rich, creamy texture and intense flavor are unbeatable. But if you can’t find Alphonso, don’t worry! Kesar, Dasheri, or even good quality Honey mangoes will work beautifully. Just make sure they’re ripe and sweet.

Pistachios & Cashews: Roasting for Enhanced Flavor

I highly recommend lightly roasting your pistachios and cashews before blending. It brings out their natural sweetness and adds a lovely nutty aroma. Just a few minutes in a dry pan is all it takes.

Cardamom: The Queen of Indian Spices

Cardamom is essential in Indian desserts. Use good quality, freshly ground cardamom powder for the best flavor. A little goes a long way, so don’t overdo it!

Saffron: The Golden Touch – Quality & Usage

Saffron adds a beautiful color and a subtle, floral aroma. A little pinch is all you need, but quality matters. Look for deep red strands – they’ll have the most flavor. Soaking the saffron in a tablespoon of warm milk for about 10 minutes before adding it to the blender helps release its color and flavor.

Evaporated Milk, Condensed Milk & Cream: Understanding the Blend

This trio creates the perfect creamy texture. Evaporated milk adds richness without being overly heavy. Condensed milk provides sweetness and helps with the smooth consistency. And cream? Well, cream just makes everything better!

Step-By-Step Instructions

Alright, let’s make some kulfi!

1. First, blend the mango slices, pistachios, cashews, cardamom powder, and saffron (and the milk it was soaking in, if you soaked it) in a blender until you have a super smooth paste. Don’t rush this step – you want everything to be perfectly combined.
2. Now, add the evaporated milk, condensed milk, and cream to the blender. Blend again until everything is fully combined and you have a lovely, smooth mixture.
3. Pour the mixture into kulfi molds or popsicle molds. If using kulfi molds, fill them almost to the top.
4. Freeze for 3-4 hours, or until completely firm. Patience is key here!

Expert Tips

Want to take your kulfi game to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Kulfi Texture

The key to a smooth kulfi is a high-powered blender and thorough blending. Don’t be afraid to scrape down the sides of the blender a few times to ensure everything is incorporated.

Preventing Ice Crystals

To minimize ice crystals, ensure your mixture is well-blended and the molds are tightly sealed.

Infusing Saffron Flavor

Soaking the saffron in a little warm milk before adding it to the blender really helps to release its flavor and color.

Using Kulfi Molds vs. Popsicle Molds

Kulfi molds are traditional and give the kulfi its signature shape. But popsicle molds work just fine if you don’t have kulfi molds!

Variations

Want to switch things up? Here are a few fun variations:

Vegan Mango Kulfi

Substitute the evaporated milk, condensed milk, and cream with full-fat coconut milk. It won’t be exactly the same, but it’s a delicious vegan alternative! My friend, Priya, swears by this version.

Gluten-Free Mango Kulfi (Naturally Gluten-Free)

This recipe is naturally gluten-free, so you don’t need to worry about any substitutions!

Spice Level Adjustment: Adding a Hint of Ginger

For a little extra warmth, add a tiny pinch of grated ginger to the blender.

Festival Adaptations: Kulfi for Holi or Eid

During festivals, I like to garnish the kulfi with edible silver leaf (varak) for an extra touch of elegance.

Serving Suggestions

Time to enjoy your masterpiece!

Garnishes: Pistachios, Almonds, Rose Petals

A sprinkle of chopped pistachios or almonds adds a lovely crunch. A few delicate rose petals make it look extra special.

Accompaniments: Rabri or Phirni

Serve with a side of rabri (thickened milk) or phirni (a creamy rice pudding) for a truly decadent treat.

Storage Instructions

Freezing for Longer Storage

Kulfi can be stored in the freezer for up to a month.

Preventing Freezer Burn

Wrap the kulfi tightly in plastic wrap or store it in an airtight container to prevent freezer burn.

FAQs

Got questions? I’ve got answers!

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 typically flavored with cardamom, saffron, and nuts, while ice cream has a wider range of flavors.

Can I make Mango Kulfi without a blender?

It’s tricky, but you can! Mash the mangoes very well, and then finely chop the nuts. Mix everything together thoroughly, but the texture won’t be as smooth.

How do I know when the Kulfi is fully frozen?

The kulfi should be firm to the touch. If it’s still soft, freeze for another hour or two.

What if I don’t have Kulfi molds?

Popsicle molds work perfectly well! You can also use small glasses or even ice cube trays.

Can I adjust the sweetness level in this recipe?

Yes! Start with a little less condensed milk and add more to taste.

Where can I find good quality saffron?

Look for saffron at Indian grocery stores or online from reputable spice vendors.