Mango Yogurt Kulfi Recipe – Authentic Indian Frozen Dessert

Last Updated on 1 month by Neha Deshmukh

Mango Yogurt Kulfi Recipe – Authentic Indian Frozen Dessert

Hey everyone! If you’re anything like me, the mere thought of mangoes instantly transports you to a happy place. And what better way to celebrate the king of fruits than with a creamy, dreamy homemade Kulfi? This Mango Yogurt Kulfi is a family favorite, and I’m so excited to share my recipe with you. It’s surprisingly easy to make, and the result is so worth it – a truly authentic Indian frozen dessert that’s bursting with flavor.

Why You’ll Love This Recipe

This isn’t just another frozen dessert. Kulfi is special. It’s denser and creamier than ice cream, with a unique, almost fudge-like texture. The subtle flavors of cardamom and saffron elevate the sweet mango and tangy yogurt, creating a truly unforgettable treat. Plus, making it at home means you control the ingredients – no artificial flavors or colors here!

Ingredients

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

• 1 cup mango pulp (about 240ml)
• 750 ml yogurt (drained)
• 250 ml whipping cream
• 0.25 tin (about 140g) condensed milk
• 1 fat pinch saffron (soaked in 2 tbsp hot water)
• 0.25 tsp cardamom powder
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Mango Pulp: Choosing the Right Variety
I prefer Alphonso mango pulp for its intense flavor and beautiful color. But, Kesar or Dasheri mango pulp work wonderfully too! If you’re using canned pulp, make sure it’s 100% mango with no added sugar.

Yogurt (Drained): Achieving the Perfect Consistency
This is key to a good Kulfi. Draining the yogurt removes excess water, resulting in a thicker, creamier texture. I usually line a sieve with muslin cloth and let the yogurt drain in the fridge for at least 4-6 hours, or even overnight.

Whipping Cream: For a Rich and Creamy Texture
Use a good quality whipping cream with at least 30% milk fat. This will ensure it whips up beautifully and gives your Kulfi that luxurious mouthfeel.

Saffron: The Queen of Spices and its Significance
Saffron isn’t just about flavor; it adds a beautiful golden hue and a touch of luxury. Soaking it in warm water helps release its color and aroma. Don’t skip this step!

Cardamom: Aromatic and Flavorful
Freshly ground cardamom is best, but good quality cardamom powder works just fine. It adds a warm, fragrant note that complements the mango perfectly.

Regional Variations in Kulfi Making

Kulfi isn’t a one-size-fits-all dessert! You’ll find variations all over India. Some regions add nuts like pistachios or almonds, while others incorporate rosewater for a floral aroma. In some parts of South India, they even add a touch of coconut milk! Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a mixing bowl, whip the cold whipping cream until stiff peaks form. This might take a few minutes, so be patient!
2. Gently fold in the mango pulp, drained yogurt, condensed milk, saffron water (with the saffron strands!), cardamom powder, and a pinch of salt. Taste and adjust the sweetness with a little more condensed milk if you like.
3. Pour the mixture into a glass or metal pan with a lid. This helps prevent ice crystals from forming.
4. Pop it into the freezer for about an hour.
5. Now, this is important: remove the pan from the freezer and give the mixture a really good whip with a fork or whisk. This breaks up any ice crystals that have started to form. Return it to the freezer.
6. Repeat this whipping process every hour for the next 2 hours. It’s a bit of work, but trust me, it’s worth it for that smooth texture!
7. After the last whip, freeze for an additional 3 hours, or until fully set.
8. Before serving, let it thaw for about 10 minutes. Scoop and garnish with roasted cashews or fresh mango slices. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Kulfi:

Achieving a Smooth, Non-Icy Texture
The key is frequent whipping! Breaking up those ice crystals is crucial. Don’t skip those hourly stirs.

The Importance of Whipping
Whipping incorporates air into the mixture, preventing it from becoming rock solid. It’s what gives Kulfi its signature creamy texture.

Adjusting Sweetness to Your Preference
Condensed milk sweetness varies. Always taste and adjust to your liking.

Variations

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

Vegan Mango Kulfi
Substitute the yogurt and whipping cream with coconut cream and a plant-based yogurt alternative. It’s surprisingly delicious! My friend, Priya, swears by this version.

Gluten-Free Mango Kulfi (Naturally Gluten-Free)
Good news! This recipe is naturally gluten-free. Just double-check your condensed milk label to be sure.

Spice Level: Adding a Hint of Chili
For a little kick, add a tiny pinch of chili powder along with the cardamom. It sounds strange, but it works beautifully!

Festival Adaptations: Kulfi for Holi or Diwali
Kulfi is a popular dessert during Indian festivals. For Holi, you can add a touch of rosewater. For Diwali, garnish with silver leaf (vark) for an extra festive touch.

Serving Suggestions

Kulfi is best enjoyed chilled, straight from the freezer (after letting it thaw for a few minutes, of course!). It’s perfect on its own, or you can serve it with a side of fresh fruit or a sprinkle of chopped nuts.

Storage Instructions

Homemade Kulfi will stay good in the freezer for up to 2 weeks. Make sure it’s stored in an airtight container to prevent freezer burn.

FAQs

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 and saffron, giving it a unique Indian flavor profile. Ice cream, on the other hand, is typically made with a custard base and churned quickly.

Can I use fresh mangoes instead of pulp? If so, how much?
Yes, absolutely! You’ll need about 2-3 ripe mangoes, pureed until smooth. This should give you roughly 1 cup (240ml) of mango puree.

How do I drain the yogurt properly for this recipe?
Line a sieve with muslin cloth or a clean cheesecloth. Place the yogurt in the lined sieve and let it drain in the refrigerator for at least 4-6 hours, or overnight. The longer it drains, the thicker it will become.

What if I don’t have saffron? Can I substitute it?
While saffron is traditional, you can substitute it with a pinch of turmeric powder for color, but it won’t have the same flavor. A tiny drop of rosewater can also add a subtle floral aroma.

How long does homemade Kulfi stay good in the freezer?
Homemade Kulfi will stay good in the freezer for up to 2 weeks, as long as it’s stored in an airtight container.