Mango Kulfi | No Churn Easy Mango Kulfi

My next mango recipe in the mango series for the summer is the utterly creamy and delicious Mango Kulfi recipe. Couple of years back when I tried my Mango Popsicle, I so badly wanted to try out mango kulfi too but couldn’t do so before the mango season ended.

Last year, I almost forgot about it and had only made Mango Sorbet. To amend all that my sweet dad got me special Kulfi moulds and I knew I had to put them to use this mango season – paving way for Creamy Mango Kulfi made at home.

Year on year, I religiously try mango based recipes and post them here. But at times I wonder if it is a little too much, or even come across as desperate to post so many mango based sweets. But then, I think to myself – food should give happiness and if that’s true, I should stand by what makes me happy. If summer doesn’t mean mangoes, I don’t know what else will. As if on cue, I received a beautiful comment from Arch, especially on my mango recipes and that validated everything that this blog is about 🙂

I decided to go all instinctive with this mango kulfi recipe and really didn’t even wanted to follow my fail proof malai kulfi recipe. On a similar whim, I decided to make a video of my Mango Kulfi and went about adding ingredients. Until I tried the end result and how it could give stiff competition to any store bought Kulfis did I convince myself that I made some amazing Kulfi at home. It is really simple and requires minimal effort for something as delicious as this!

Check out this easy video recipe of making Mango Kulfi at home and subscribe to my YouTube channel for more amazing recipes!

How to make Mango Kulfi | No Churn Easy Mango Kulfi –
Print Recipe
Mango Kulfi | No Churn Easy Mango Kulfi
Delicious creamy no churn, no ice cream maker Mango Kulfi, perfect for those summers!
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 3-4 hours
Servings
medium Kulfis
Ingredients
  • 1.25 cups Milk
  • 1/4 cup Low Fat Milk Cream
  • 1/4 cup Sugar
  • 1/4 cup Almonds
  • 3 tbsp Pistachio Slivers
  • 2 Green Cardamoms
  • 3/4 cup Sweet Mango Pulp
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 3-4 hours
Servings
medium Kulfis
Ingredients
  • 1.25 cups Milk
  • 1/4 cup Low Fat Milk Cream
  • 1/4 cup Sugar
  • 1/4 cup Almonds
  • 3 tbsp Pistachio Slivers
  • 2 Green Cardamoms
  • 3/4 cup Sweet Mango Pulp
Instructions
  1. In a mixer jar, add 1/4 cup of almonds along with 2 cardamoms and powder it fine. Set this aside.
  2. In a bowl, add milk and bring it to boil. Next add fresh cream and let it heat up on a low flame.
  3. As the milk boils again, add ground almond powder and quickly mix it well before it turns lumpy.
  4. Keep boiling on low flame until the mixture starts thickening.
  5. Add sugar and mix well until it completely dissolves. As the mixture becomes thick again, remove from heat and let it cool down completely.
  6. Mix in the sweet mango pulp with the boiled milk mixture.
  7. Sprinkle some pistachio slivers at the bottom of the kulfi mould. Pour the mixture into Kulfi moulds or Popsicle moulds and sprinkle some more pistachio slivers on top. Refrigerate for 3-4 hours until it is set.
  8. To serve, gently push an ice cream stick into Kulfi and dip the mould in water at room temperature. A slight twist with the ice cream stick will remove the Mango Kulfi off its mould.
  9. Serve immediately.
Note –
  1. To make sweet mango pulp, add cut mango slices along with 1-2 tsp of sugar an blend until smooth. Skip sugar if the mangoes are sweet already.
  2. I didn’t use any thickening agent to make Kulfi. Cooking almond powder with boiled milk helps thicken it.
  3. Other than almonds and pistachios, cashews can be used too.
  4. Add a few strands of saffron to the boiling milk for a good aroma and color.

Detailed recipe of making Mango Kulfi | No Churn Easy Mango Kulfi –
  1. In a mixer jar, add 1/4 cup of almonds along with 2 cardamoms and powder it fine. Set this aside.
  2. In a bowl, add milk and bring it to boil. Next add fresh cream and let it heat up on a low flame.
  3. As the milk boils again, add ground almond powder and quickly mix it well before it turns lumpy.
  4. Keep boiling on low flame until the mixture starts thickening.
  5. Add sugar and mix well until it completely dissolves. As the mixture becomes thick again, remove from heat and let it cool down completely.
  6. Mix in the sweet mango pulp with the boiled milk mixture.
  7. Sprinkle some pistachio slivers at the bottom of the kulfi mould. Pour the mixture into Kulfi moulds or Popsicle moulds and sprinkle some more pistachio slivers on top. Refrigerate for 3-4 hours until it is set.
  8. To serve, gently push an ice cream stick into Kulfi and dip the mould in water at room temperature. A slight twist with the ice cream stick will remove the Mango Kulfi off its mould.
  9. Serve immediately.

Note –
  • To make sweet mango pulp, add cut mango slices along with 1-2 tsp of sugar an blend until smooth. Skip sugar if the mangoes are sweet already.
  • I didn’t use any thickening agent to make Kulfi. Cooking almond powder with boiled milk helps thicken it.
  • Other than almonds and pistachios, cashews can be used too.
  • Add a few strands of saffron to the boiling milk for a good aroma and color.

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11 thoughts on “Mango Kulfi | No Churn Easy Mango Kulfi

    1. Thanks TGND 🙂 Yes, I know that version and use it mostly as a base for most of my ice cream recipes. For Kulfi however, I like to cook milk and reduce it to an extent to get a creamy texture 🙂 Sure, will check out the post!

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