Mango Kulfi, another refreshing "Beat the Heat" lip-smacking dish! We can easily make this wonderful delight with few ingredients that are mostly available anytime in our home. Especially during mango season, we get fresh mangoes and we can make homemade mango kulfi. I got Banganapalli mangoes from Indian Store and immediately my kids asked for kulfi and so I made a fresh batch. Kulfi tastes even better when we use the traditional clay pots to freeze but if not we can use the normal popsicle moulds and we can make these yummy Kulfi.
Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. Unlike ice cream, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. More recently Kulfi is prepared from evaporated milk, sweetened condensed milk. Then sugar is added and the mixture is further boiled. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen.
You can also try:
1. Malai Kulfi
2. Semiya Kulfi
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| Mango Kulfi Recipe |
Recipe Card:
Mango Kulfi
Servings: 16 people
Calories: 164kcal
Mango Kulfi, another refreshing “Beat the Heat” lip-smacking dish! We can easily make this wonderful delight with few ingredients that are mostly available anytime in our home.
Print Recipe
Ingredients
- 2 Cups Milk 1 Cup - 250ml
- 1 Tin Condensed Milk Generally 1 Tin is 400gms
- 2 Cups Mango Puree
- 2 tablespoon Pistachios
- 1 tablespoon Almonds
Instructions
- Chop 1 Tablespoon of Pistachios and keep it aside. Take the remaining Pistachios in a bowl and add water and soak it for 15 minutes
- Add warm water to almonds and keep it aside for 15 mins. After 15 mins, remove the skin from the almonds
- Take the soaked and drained almonds and pistachios in a mixer jar. Add 2 tablespoon milk and grind everything to a smooth paste
- Heat a saucepan, add milk and bring it to boil. When the milk starts to boil, add condensed milk and stir well. Keep the flame in low and allow the milk to boil and reduce to ¼th of its quantity
- Then, add the nuts paste and stir well. After adding nuts paste, the mixture becomes thicker. If nuts are allergic, we can skip this step and instead mix 1 tablespoon of cornflour and mix with milk and add it to the boiling milk to make the milk thicker.
- After adding nuts paste, keep the flame very low and add the mango pulp and stir well to combine with the milk mixture. Finally garnish with chopped pistachios and combine well. Switch off the flame and allow the kulfi mixture to come to room temperature
- Pour the kulfi mixture in the popsicle mould or kulfi mould. We can also use paper cups or ramekins. If using paper cups or ramekins, cover with a cling wrap and insert a popsicle stick and place it in freezer
- Freeze the kulfi for 6-8 hours or overnight. Next day, show the popsicle mould under running water and slowly take off the kulfi out of the mould
- Enjoy the delicious Mango Kulfi! A Complete lip-smacking “Beat the Heat” dish!
Video
Notes
- If you are allergic to nuts we can skip adding nuts
- Mango kulfi can be poured in any container like glass container or made into popsicles. Clay pots would be a perfect choice.
- We can use normal paper cups to pour the kulfi mixture and insert a popsicle stick and cover with foil and set it inside the freezer
Nutritional Info
Nutrition Facts
Mango Kulfi
Amount Per Serving (1 Kulfi)
Calories 164
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 23g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
-
- Chop 1 Tablespoon of Pistachios and keep it aside. Take the remaining Pistachios in a bowl and add water and soak it for 15 minutes
- Add warm water to almonds and keep it aside for 15 mins. After 15 mins, remove the skin from the almonds
- Take the soaked and drained almonds and pistachios in a mixer jar. Add 2 tablespoon milk and grind everything to a smooth paste
- Heat a saucepan, add milk and bring it to boil. When the milk starts to boil, add condensed milk and stir well. Keep the flame in low and allow the milk to boil and reduce to ¼th of its quantity
- Then, add the nuts paste and stir well. After adding nuts paste, the mixture becomes thicker. If nuts are allergic, we can skip this step and instead mix 1 tablespoon of cornflour and mix with milk and add it to the boiling milk to make the milk thicker.
- After adding nuts paste, keep the flame very low and add the mango pulp and stir well to combine with the milk mixture. Finally garnish with chopped pistachios and combine well
- Switch off the flame and allow the kulfi mixture to come to room temperature
- Pour the kulfi mixture in the popsicle mould or kulfi mould. We can also use paper cups or ramekins. If using paper cups or ramekins, cover with a cling wrap and insert a popsicle stick and place it in freezer
- Freeze the kulfi for 6-8 hours or overnight. Next day, show the popsicle mould under running water and slowly take off the kulfi out of the mould
- Enjoy the delicious Mango Kulfi! A Complete lip-smacking "Beat the Heat" dish!
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| Mango Kulfi Recipe |
