Mango Kulfi (Quick, No Cook Recipe)

Kulfi is an Indian version of an ice cream that can be of a variety of flavors. From dry fruits, nuts and spices to fresh fruits (both fresh seasonal and off-seasonal), a variety of ingredients can be used to make kulfi. It is the quintessential Indian cold dessert, perfect for the scorching summers here. One such fantastic seasonal variation is Mango Kulfi. This recipe is quick, easy and a cheat’s version made with milk, sweetened condensed milk, cream and sweet tasting mangoes.

About Mango Kulfi

As is very obvious from the name, the ‘king of fruits’ mango is the star ingredient in this recipe of Mango Kulfi.

So, the moment summers make this fruit available to you in India, grab them, get them home and go for this recipe. You’ll absolutely love it. This is my guarantee!

Kulfi and ice creams are in demand during Indian summers. Kulfi is basically a frozen dessert traditionally made with thickened sweetened milk known as Rabdi or dried milk solids called Khoya (Mawa).

In this recipe, fresh mangoes are added for that extra yummy fruity flavor. The traditional method of making a kulfi with rabdi takes lot of time as the milk is simmered slowly and reduced.

You have to frequently stir the milk that gives you a good arm exercise too. However, this recipe of Mango Kulfi is a no-fuss, quick recipe.

The texture of kulfi is not similar to that of Ice Cream. While an ice cream is light, fluffy and soft, a kulfi has a denseness to it.

So, is the case in this Mango Kulfi too. This difference in texture makes the ice cream melt-in-mouth while for a kulfi, you have to bite into it.

About This Recipe

Like I mentioned earlier, this Quick Mango Kulfi is made with whole milk, sweetened condensed milk, cream and of course mangoes. You just have to blend everything together and set the mixture in moulds till it freezes well.

The ingredients to make this Mango Kulfi too are minimal. So, in addition to the fresh mangoes, whole milk and sweetened condensed milk, you just require cream, some cardamom powder and saffron for flavor. You can even make this kulfi without the saffron.

Since many years, I have preserved an ice cream book from Dollops which was gifted to me by a friend. This book has many quick ice cream and kulfi recipes. This recipe of Mango Kulfi is adapted from this book.

I have already shared Malai Kulfi and the traditional Kulfi Recipe on my blog. As compared to these classic recipes, this No Cook Mango Kulfi is an easy breezy recipe.

Quick to whip up and then freeze. You do not need to whip it the second time. I make kulfi many a times during the Indian summers, both with condensed milk and khoya.

Add mangoes which will yield a smooth non-fibrous pulp. I used two varieties of Indian mangoes – Kesar and Alphonso.

Hence, the color of the kulfi is a pale yellow. You can make this Mango Kulfi with any sweet variety of mangoes. Keep in mind that the color of the kulfi will vary depending on the type of mangoes you use.

Since this is a cheat’s kulfi recipe, you may find a bit of ice crystals in the Mango Kulfi. But you wouldn’t really mind the ice crystals, considering the ease of the recipe.

Step-by-Step Guide

How to make Mango Kulfi

Make Kulfi Mixture

1. Add 1.5 cups whole milk, 200 grams or 200 ml sweetened condensed milk and 1 cup chopped mangoes in a blender jar.

Tip: You can use an immersion blender as well to make the kulfi mixture.

2. Blend everything until smooth.

Blend Cream & Flavorings

3. Next, add ½ cup cream.

You can include light cream, heavy cream or whipping cream.

4. Add ½ teaspoon cardamom powder and 1 pinch crushed saffron. Blend again until the cream is mixed well.

Tip: Do a taste test and add 1 to 2 tablespoons sweetened condensed milk, if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons cream. Give a quick blitz again in the blender.

Freeze Mango Kulfi

5. Pour the kulfi mixture in kulfi moulds or small bowls. Cover tightly with a lid or seal with aluminum foil and keep in the freezer for 6 to 8 hours for the kulfi to set.

6. To remove the kulfi, place the moulds under running water for some seconds or rub them between your palms or dip them in warm water.

With a butter knife, gently remove the kulfi. Then, slice it on a chopping board and serve Mango Kulfi immediately.

For more ways of serving, read below.

Serving & Storing Suggestions

Serve Mango Kulfi slices in bowls or plates, sprinkled with cardamom powder or crushed saffron. It can also be paired with cooked falooda sev (thin vermicelli) and soaked Sabja Seeds. You can also add some rose syrup on the kulfi slices while serving.

While serving Mango Kulfi, you can add some rose water or kewra water (pandanus water) or serve it as it is. I have served it plain and made a Kulfi Falooda too with it. We usually have kulfi at home with falooda sev.

The leftover Mango Kulfi can be frozen for a few weeks. You can also make a big batch and freeze it for a month.

Expert Tips

1. Mangoes: Always use sweet variety of mangoes when you make desserts or sweet dishes with it. Slightly tangy or sour mangoes can give stomach-aches when mixed with dairy products. For a smooth, creamy kulfi, ensure that the mangoes are not fibrous.
2. Milk: I suggest to make this kulfi with whole milk. It is best to avoid skimmed or low-fat milk. Whole milk has more fat proportion that helps in giving a creamy and rich texture to the kulfi.
3. Condensed milk: Any brand of sweetened condensed milk works well in this recipe.
4. Cream: You can make this Mango Kulfi with light cream, whipping cream or heavy cream.
5. Flavorings: Customize and make flavor variations in this recipe. Add some vanilla, if you fancy. A mango essence or extract is great too. Skip cardamom or saffron, if you do not have it.
6. Nuts & dry fruits: Feel free to add chopped nuts like almonds, cashews, pistachios, walnuts can be added to the kulfi. You can also add dried fruits like raisins, berries and dried figs.
7. Scaling: Make a small portion or a large batch of this recipe easily. You can even make ahead a large batch and freeze the kulfi for a month.

FAQs

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Mango Kulfi (Quick, No Cook Recipe)

By Dassana Amit

Mango Kulfi is a rich, creamy, and traditional Indian frozen dessert made with the goodness of ripe mangoes, milk, and sugar. This no-cook version made with mangoes, condensed milk, cream, milk and flavorings is quick to prepare and bursting with the natural sweetness and aroma of mangoes – perfect for summer indulgence.

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Cook ModePrevent your screen from going dark while making the recipe

• Blend everything except the cream, cardamom powder and saffron in a blender till smooth.

• Then add the cream, cardamom powder and saffron.

• Blend until the cream is mixed and incorporated well in the mixture.

• Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Blend again.

• Pour the kulfi mixture in kulfi moulds or small bowls.

• Cover tightly with a lid or seal with aluminium foil. Keep in the freezer for 6 to 8 hours for the kulfi to set.

• Once set, serve the mango kulfi.

• To remove the mango kulfi, place the moulds under running water for some seconds or rub them between your palms. You could also dip the moulds in warm water for some seconds. With a butter knife, gently remove the kulfi.

Serving suggestions

• Slice and serve the kulfi In bowls or plates, sprinkled with cardamom powder or crushed saffron.

• It can also be paired with cooked falooda sev (thin vermicelli) and soaked sabja seeds. You can also add some rose syrup on the mango kulfi slices while serving.

• While serving kulfi you can add some rose water or kewra water (pandanus water) or serve it as it is.

• I served mango kulfi both plain and made Kulfi Falooda too. We usually have kulfi with falooda sev.

• Use sweet, ripe, juicy and pulpy mangoes for the best flavor.
• Alphonso or Kesar mangoes work well. But you could use any variety of non-fibrous mangoes for a smoother kulfi texture. Alphonso mangoes give a rich, deep color and intense flavor. Kesar mangoes add a bright hue and sweet aroma. Choose to pair mango varieties for balanced sweetness and taste.
• Blend mixture until smooth and creamy.
• Taste and adjust sweetness before freezing. Cover moulds well to avoid ice crystals.
• To un-mould easily, dip moulds in warm water.
• Opt to garnish with chopped pistachios, cashews, almonds, rose water or saffron.

Nutrition Facts

Mango Kulfi (Quick, No Cook Recipe)

Amount Per Serving

Calories 276 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Cholesterol 54mg18%

Sodium 92mg4%

Potassium 321mg9%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 30g33%

Protein 6g12%

Vitamin A 932IU19%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 13mg16%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 3µg3%

Calcium 216mg22%

Vitamin B9 (Folate) 23µg6%

Iron 1mg6%

Magnesium 23mg6%

Phosphorus 182mg18%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Mango Kulfi recipe from the blog archives was first published on Jun 2014.