This rich & intensely milky mango kulfi recipe needs just 5 ingredients. It's made the traditional way by slowly simmering whole milk until thick & concentrated and, then mixing in mango pulp. Making it does take longer than the no-cook versions you'll find all over the internet, but trust me, it's well worth the effort if you want authentic taste and texture. Make it, freeze it, and enjoy all summer long!
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Summer and mangoes are almost synonymous for Indians, and every mango season, there are many delicious mango recipes I look forward to. This mango kulfi has the same rich and creamy texture as my kesar kulfi, but with a fruity mango twist. If you enjoy chocolate desserts, my popular chocolate kulfi is another must try variation.
Kulfi isn't ice cream. It's a delicious dessert category altogether. They both share ingredients, but they're made very differently. Ice cream is churned as it freezes, which whips in air and gives it that light, fluffy texture. Kulfi skips the churning altogether, and you get a richer and denser texture with a velvety, slightly chewy bite.
Ingredients
You'll need these basic ingredients to make mango kulfi.Make sure that the ingredients are fresh and high quality especially the mangoes and whole milk.
Mangoes - I don't have regular access to fresh Indian mangoes, so to be able to make this kulfi more regularly, I have developed this recipe using frozen Alphonso mangoes that are easily available at my grocery store.My go to is Vadilal brand and these are truly the best frozen ones I have tasted(highly recommend them!)
If you can find fresh ones, you'll want to pick & choose high-quality Indian mango varieties like Alphonso or Kesar. They're less fibrous, super fleshy, and have a rich, fruity aroma with perfectly ripe sweetness.
While I'll always recommend using Indian mangoes for this kulfi recipe because of their incredible flavor, trust me when I say that any good variety will work beautifully. So go ahead and pick up champagne mangoes from Trader Joe's, Sprouts, Costco, or wherever you find good ripe mangoes, and make this kulfi. You really can't go wrong.
- Khoya or Mawa is often used in traditional indian kulfi to incorporate rich creaminess as well as pleasant graininess(remember, kulfi is not smooth like ice cream). Use store bought or you can also instantly make khoya at home.
My Testing Tips
- Using a non stick pot or pan works better than using stainless steel. As the milk reduces, it is bound to catch the bottom and sides. If you are using a non stick utensil, you can scrape that thin sheet of malai and mix it back in.
- If you are using frozen mangoes like me, its better to let them thaw for 30-45 minutes. Not only they mangoes will be easier ti grind, rather the natural sweetness and flavor becomes intense. Cold, frozen mango chunks can sometimes have dull taste and also the puree is icy that we do not want.
- I often use condensed milk in my kulfi recipes, but here, I went with sugar. The reason is that too much dairy (we are already using milk & khoya) could overpower the fruity taste of mangoes. Using sugar works fine and keeps the mangoes at the forefront.
- During recipe trials, I figured mangoes can vary a lot in sweetness and tartness. Also, keep in mind that in frozen desserts, flavors taste less sweet when cold. Meaning that a mixture that tastes perfectly sweet at room temperature may taste bland after freezing. If your mangoes are very sweet, you can reduce the sugar slightly. It is always best to taste the mixture before freezing and adjust as needed. The kulfi base should taste a little sweeter than you want the final frozen dessert to be.
Instructions
- Add mango, sugar and green cardamom powder to a blender jar. Do not add water, if needed, add ¼ cup milk to blend.e
- Grind everything to a smooth paste. If needed, strain the mango paste to remove any stringiness.
- Add the milk & grated khoya to a heavy-bottomed pot, preferably the widest one you have. I like using a 14-inch wide pot for this because it allows the milk to simmer evenly and reduces the cooking time.
- Place the pot over medium heat and bring the milk to a gentle simmer, while stirring occasionally to prevent it from catching at the bottom.
5. As the milk heats, a layer of cream will begin forming along the sides of the pot. Gently scrape it back into the milk with a spatula.
6. Once the milk has reduced to about one-third of its original volume, it will become thicker, richer, and slightly creamy in color. Remove from heat and let cool slightly.
7. Add the mango purée that we made earlier to the cooled reduced milk mixture.
8.Whisk well until the kulfi mixture is golden yellow and evenly mixed. There should be no whites present.
9. Pour the prepared mango kulfi mixture on to the kulfi moulds or you can use popsicle makers or even paper cups work.
10. Unmould by dipping the kulfi mould in tap water. Your delicious mango kulfi is ready.
Homemade Mango Kulfi (From Whole Milk)
Ingredients
- 300 g fresh mango I use frozen, thawed alphonso mango (weight is of just mango slices after discarding peel & pit)
- ¾ cup granulated sugar can go upto ¾ cup if desired
- ½ teaspoon green cardamom powder fresh ground is best, don't go overboard
- 4 cup (1 liter) whole milk
- ½ cup (~80g) khoya grated and tightly packed
Instructions
Make The Mango Puree
- Add the chopped mango, sugar, and green cardamom powder to a blender jar. Blend everything into a smooth, thick purée. Avoid adding water, as it can create ice crystals in the kulfi and dilute the rich mango flavor. If the mixture is too thick to blend, add up to ¼ cup chilled milk to help it come together smoothly.
- If your mangoes were slightly fibrous or stringy, strain the purée through a fine mesh sieve after blending. This extra step gives the kulfi a silky smooth texture and makes a noticeable difference in the final result. Set aside the mango puree.
Reduce The Whole Milk
- Pour the milk into a heavy bottomed pot (12 inch or wider) and add the grated khoya. I like using a large 14 inch wide pot for this step since it speeds up the cooking process beautifully.
- Place the pot over medium heat and slowly bring the milk to a gentle simmer. Stir often, especially around the bottom and edges of the pan, so the milk does not scorch. Avoid cooking on high heat, as slow simmering gives the kulfi its rich and creamy taste.
- As the milk heats, you will notice a layer of cream forming along the sides of the pot. Gently scrape it back into the milk using a spatula. This is one of the secrets to getting that authentic malaidaar kulfi texture.
- Continue simmering the milk until it reduces and becomes slightly thicker. It will take you about 25-30 minutes to reach a thickish consistency. The khoya will melt into the milk, making the mixture rich, creamy, and delicious. Stir frequently toward the end as the milk thickens faster and can catch at the bottom.
- Once the milk mixture has reduced, remove the pot from the heat and let it cool completely for 30 minutes.
Prepare the Mango Kulfi mixture & Freeze
- Add the prepared mango purée to the cooled milk mixture and whisk really well until everything is smooth, creamy, and evenly combined. The mixture should turn a beautiful golden yellow color with no white streaks remaining. It will be thicker in consistency too.
- Pour the prepared mango kulfi mixture into moulds. If you do not have kulfi moulds, popsicle moulds, paper cups, or even small steel glasses work perfectly well. Cover with lids or foil and insert ice cream sticks if needed.
- Freeze the kulfi for at least 8 to 10 hours or overnight for the best texture. Slow freezing helps the kulfi become dense and creamy.
- To unmould, dip the mould briefly in tap water for a few seconds. Gently pull the kulfi out using the stick. Avoid dipping it in warm water or leaving under tap for too long, or it may start melting.
- Serve immediately. You could garnish with chopped pistachios or serve with extra mango pieces if you like.
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