Servings: 10 people
Calories: 169kcal
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
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.
Nutrition
Calories: 169kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 52mg | Potassium: 118mg | Fiber: 1g | Sugar: 18g | Vitamin A: 910IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 3mg