Homemade Mango Kulfi (From Whole Milk)
Make this rich, creamy, and delicious Mango Kulfi with fresh mangoes, milk, and khoya. This easy Indian ice cream recipe is has authentic flavor and texture! Perfect for summer.
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.
A wide pot works best because it helps the milk reduce faster and more evenly.
It is very important that the mixture is not hot when you add the mango purée, otherwise the milk can split or curdle because of the natural acidity in mangoes.
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.
Tried this recipe?Let us know how it was!