How To Make Mango Kulfi
This Mango Kulfi recipe brings together the creamy richness of traditional Indian dessert with the sweet, tropical essence of ripe mangoes. In just *15 minutes of prep time*, you’ll create a treat that’s velvety smooth and perfectly balanced in flavor.
Ingredients
- 3 large ripe mangoes, peeled and chopped 36oz/1020g
- 2 cups heavy whipping cream 16oz/480ml
- 1 can condensed milk 14oz/415ml
- Juice of 1 lime
- A pinch crushed saffron threads
- A pinch ground cardamom optional
- ¼ cup pistachios (toasted and crushed, for garnish) 1¼oz/35g
Instructions
- Place eighteen 3oz (71ml) capacity paper cups on a small baking sheet. Set aside.
- In a blender or food processor, add the mangoes, heavy cream, condensed milk, lime juice, saffron threads, and cardamom (if using) and blend until pureed and combined.
- Strain the mixture through a sieve into a glass measuring cup with a pour spout and discard any solids.
- Divide the mixture evenly among the paper cups, then cover the cups with a sheet of aluminum foil.
- Press your hand over the surface of the foil to reveal the circles where the tops of the cups are.
- With a sharp knife, poke a small slit in the center of each circle and insert a popsicle stick all the way into the kulfi (the foil helps keep the sticks in place while freezing).
- Carefully transfer the kulfi tray to the freezer and freeze for a minimum of 6 hours or up to 4 weeks.
- When ready to serve, peel the paper off the kulfi, arrange them on a plate and garnish with crushed pistachios.
Tried this recipe?Let us know how it was!