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.
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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.
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.
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.
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.
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
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📖 Recipe
Mango Kulfi Recipe
Equipment
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)
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.
Chander says
If we don’t have ice cream maker? Then we cannot make it?
Alpa Jain says
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