Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Dessert
Mango Kulfi Recipe
5
minutes
minutes
30
minutes
minutes
35
minutes
minutes
Servings:
10
servings
Author:
Alpa Jain
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.
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)
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.
Optionally, chill the mixture for about 2 hours.
Churn the mixture in the ice cream maker for about 25-30 minutes preferably using a gelato maker paddle.
Mango kulfi will be ready with a soft serve consistency.
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
Serving:
0.5
cup
|
Calories:
176
kcal
(9%)
|
Carbohydrates:
20
g
(7%)
|
Protein:
3
g
(6%)
|
Fat:
10
g
(15%)
|
Saturated Fat:
6
g
(38%)
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
30
mg
(10%)
|
Sodium:
52
mg
(2%)
|
Potassium:
146
mg
(4%)
|
Fiber:
0.3
g
(1%)
|
Sugar:
19
g
(21%)
|
Vitamin A:
919
IU
(18%)
|
Vitamin C:
5
mg
(6%)
|
Calcium:
105
mg
(11%)
|
Iron:
3
mg
(17%)