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    You are here: Home / Recipes / Desserts / Mango Kulfi - Indian Ice Cream

    Mango Kulfi - Indian Ice Cream

    Published: Jul 8, 2021 . Last Updated: Mar 29, 2022 by Alpa Jain . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Mango kulfi is an Indian ice cream made with mango pulp, heavy cream, and evaporated milk. This is an easy homemade recipe to make mango kulfi in an ice cream maker without condensed milk.
    mango kulfi pin.
    mango kulfi pin.
    mango kulfi pin.
    mango kulfi pin.
    mango kulfi pin.
    mango kulfi pin.
    Cubes of mango kulfi in a plate and garnished with pistachio.

    Mango kulfi is a popular Indian ice cream that is a great make-ahead dessert option for a party or potluck. This is an easy no-cook, gluten-free homemade mango kulfi recipe made in the ice cream maker and it turns out delicious and creamy.

    Jump to:
    • What is kulfi ice cream?
    • What is mango kulfi made of?
    • How to make mango kulfi in ice cream maker?
    • What can I use instead of kulfi moulds?
    • How long should we freeze kulfi?
    • What to serve with mango kulfi?
    • How long to store kulfi in freezer?
    • 📖 Recipe
    • 💬 Comments

    What is kulfi ice cream?

    Kulfi is Indian ice cream and a very popular dessert. Traditionally it is made by boiling and reducing milk and adding a variety of flavors ranging from fruits, dried fruits, nuts, and spices. Each of the flavors is unique in its own way.

    Kulfi is denser than ice creams and has higher milk content than cream. It is popularly served during special occasions and celebrations. It has a sweet and slightly tangy taste and is bursting full of mango flavor.

    What is mango kulfi made of?

    Mango kulfi is easy to make at home without condensed milk with just 4 ingredients - evaporated milk, sugar, heavy whipping cream, and mango pulp. This is a no-cook mango kulfi recipe made in an ice cream maker.

    Fresh mangoes can be used to make the pulp or canned ones can be used as well. Mangoes come in many varieties and my favorite is Alphonso mango.

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    Cubes of mango kulfi in a plate and garnished with pistachio.

    I have used canned Alphonso mango pulp but any other variety can be used as well. The sweetness comes from the mango puree and the added sugar, you can always control the quantity of how much you want to add.

    Optionally, cardamom powder, saffron, and sliced pistachios can be used for garnishing and enhancing the flavor.

    How to make mango kulfi in ice cream maker?

    Making mango kulfi in an ice cream maker is a breeze. Add sugar and a pinch of salt to evaporated milk and blend it well using a hand blender or Vitamix until the sugar is dissolved.

    Mix the evaporated milk and mango pulp and, blend it well using a blender. Gently mix in the heavy cream using a spatula or a spoon. The mango kulfi mixture is now ready. It is best to chill the mixture for 2 hours before churning in the ice cream maker.

    Mango kulfi being churned in ice cream maker collage of 4 images

    If you are looking for an ice cream maker then you may find more details in my blog on which ice cream maker to buy and check out this collection of ice cream maker recipes. I have made this ice cream in the Cuisinart compressor ice cream maker.

    Before pouring the mixture into the ice cream machine bowl, give it a quick stir for an even consistency. Churn the mixture in the ice cream maker preferably using the gelato maker paddle for about 35 minutes.

    Kulfi will be of soft-serve consistency. Transfer it to kulfi molds and freeze it for about 6 hours before serving.

    Cubes of mango kulfi in a plate.

    What can I use instead of kulfi moulds?

    Kulfi is popularly frozen in kulfi molds which are usually made of aluminum and are conical in shape. If you do not have kulfi molds, you can freeze it in popsicle molds or clay pots.

    However, the easiest option is to freeze kulfi in a freezer-safe container. Once kulfi is set, you can scoop it, slice it, or cut it into cubes.

    How long should we freeze kulfi?

    Once kulfi has been churned it will be of soft-serve consistency and must be frozen before serving. You can freeze it in kulfi molds, clay pots (matka kulfi), or in air-tight freezer-safe containers for at least 5-6 hours.

    It is also best to lower the freezer temperature to -5 °F to ensure that kulfi freezes and sets well.

    What to serve with mango kulfi?

    Mango kulfi is absolutely flavorful and can be served as is. You can chop the kulfi into smaller chunks and optionally garnish it with some saffron, sliced pistachios, or some boiled vermicelli (known as falooda).

    Mango kulfi is a crowd-pleaser dessert and to take it a step further, you can top mango lassi or basundi shots with some mango kulfi!

    How long to store kulfi in freezer?

    Kulfi can be stored in the freezer for up to a month. It stores best for a week to 10 days as any homemade ice cream without any preservatives.

    mango kulfi pin.

    If you enjoyed this recipe, you may also like

    • Kesar pista kulfi
    • Anjeer kulfi (dried fig kulfi)
    • Coffee ice cream
    • Strawberry ice cream
    • Strawberry float
    • Ice cream maker recipes

    Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.

    📖 Recipe

    Cubes of mango kulfi in a plate and garnished with pistachio.

    Mango Kulfi Recipe

    Mango kulfi is an Indian ice cream made with mango pulp, heavy cream, and evaporated milk. This is an easy homemade recipe to make mango kulfi in an ice cream maker without condensed milk.
    5 from 1 vote
    Rate Recipe Print Pin Save Saved!
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 mins
    Cook Time: 35 mins
    Chilling and Freezing Time: 8 hrs
    Total Time: 8 hrs 45 mins
    Servings: 10 people
    Calories: 169kcal
    Author: Alpa Jain

    Equipment

    • Ice cream maker
    • Hand blender

    Ingredients

    • 1 cup Mango pulp
    • 12 oz Evaporated milk (1 can)
    • 1 pinch Salt
    • ¾ cup Heavy cream
    • ½ cup Organic cane sugar
    • ½ teaspoon Cardamom powder
    • 10-12 strands Saffron

    For garnishing (optional)

    • 1 tablespoon Pistachios (chopped)
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    Instructions

    • Blend sugar, evaporated milk, and a pinch of salt with hand blender or Vitamix until all sugar is dissolved.
    • Add the mango pulp, cardamom powder, saffron, and mix it well.
    • Add the heavy cream and mix gently with a spoon or spatula.
    • Chill the mixture for about 2 hours.
    • Churn the mixture in the ice cream maker for about 35 minutes preferably using a gelato maker paddle.
    • Transfer the mango kulfi into a freezer safe container and freeze it for 5-6 hours before serving.
    • Optionally garnish the kulfi with chopped pistachios while serving.
    Nutrition Facts
    Mango Kulfi Recipe
    Amount per Serving
    Calories
    169
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    6
    g
    38
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    34
    mg
    11
    %
    Sodium
     
    52
    mg
    2
    %
    Potassium
     
    118
    mg
    3
    %
    Carbohydrates
     
    19
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    18
    g
    20
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    910
    IU
    18
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    103
    mg
    10
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Comments

    1. Chander says

      July 10, 2021 at 7:46 pm

      If we don’t have ice cream maker? Then we cannot make it?

      Reply
      • Alpa Jain says

        July 11, 2021 at 10:27 am

        Hi Chander,

        I have not tried making it without an ice cream maker, however, you can follow these steps:
        - Blend evaporated milk, sugar, and salt until sugar dissolves
        - Add the heavy cream and mango pulp and blend until it increases in volume.
        - Freeze it for 2-3 hours
        - Blend once again for a few seconds and then freeze again for 5-6 hours.

        In general, to make ice cream without an ice cream maker you must blend twice else it can become hard and rocky.

        Hope this helps.

        Regards
        Alpa

        Reply

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    Alpa Jain - Author of Culinaryshades

    Hi! I am Alpa. I am passionate about cooking and love to share my tried and tested vegan and vegetarian recipes for your family and friends to enjoy!

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