Mango Kulfi Recipe (3 Ingredients, Quick)

This Instant, no-cook Mango Kulfi recipe is made with just 3 main ingredients. You only need mango pulp, condensed milk and cream.

This easy summer dessert is egg-free and gluten-free. Make it using fresh homemade mango pulp

• Mango Kulfi Ingredients
• Easy Mango Kulfi Recipe Instructions
• How to remove kulfi from moulds
• Serving Suggestion
• Storage
• Other Eggless Ice Cream Recipes

Kulfi is a bit like the Indian version of ice cream but has some differences. It is a rich frozen dessert that has a dense texture that you can bite into.

Traditional kulfi, also known as malai kulfi, is prepared by simmering milk.

This creamy Mango Kulfi is so much quicker to make than the traditional method but has the same wonderful flavor and taste.

It has a prep time of 5-10 minutes and the rest of the total time is only for chilling!

I love that the exotic mango flavors blend so well with the creamy and sweet condensed milk and cream.

I also prepare this Cardamom Chai Kulfi with milk powder.

Mango Kulfi Ingredients

Mango puree – you can use fresh mango pulp made at home or tinned mango pulp. Tinned pulp has added sugar, so be mindful of that when adding the condensed milk.

During Indian mango season, use the best alphonso mangoes to make pulp. You just need a blender

Condensed milk – aka milkmaid

Cream – I have used double cream, you can use whipping cream or heavy cream depending where you live. Adding cool whip is another option.

Cardamom powder – optionally add a pinch of green cardamom powder if you have it

Pistachio powder – use as a garnish

Variations:

Kesar Pista Kulfi – add saffron threads and ground pistachios to the mango kulfi mixture

Mango Ginger Kulfi – add ginger crystals and or ginger juice to the mixture

Easy Mango Kulfi Recipe Instructions

Gently whip up the cream using a whisk or hand blender till hold it’s shape.

Place condensed milk and mango pulp in a big bowl.

Mix it well and then fold it into the mango mixture.

Pour it into kulfi moulds.

Cover with cling film or aluminum foil then set in to freezer.

Let freeze more than 6-7 hours or till set.

When ready to eat let the kulfi mould stand outside the freezer for 4-5 minutes before.

You can use special kulfi molds, popsicle molds, plastic/paper cups or bowls to set your kulfi in.

How to remove kulfi from moulds

1. Allow the kulfi to set completely: After pouring the kulfi mixture into the molds, ensure that it is fully set. This usually takes 6 to 8 hours in the freezer, but overnight freezing is even better.
2. Dip the molds in warm water: Take the kulfi molds and immerse them in the warm water. Make sure the water level is below the rim of the molds to prevent water from getting into the kulfi.
3. Hold the molds in the water for a few seconds: Keep the molds submerged in the warm water for around 10-15 seconds. This helps loosen the kulfi from the sides of the molds.
4. Remove the molds from the water: Carefully lift the molds out of the warm water, making sure not to tilt them or let water enter the kulfi.
5. Loosen the kulfi from the molds: Gently tap the molds on a flat surface, such as a kitchen countertop, to loosen the kulfi. You can also run a butter knife along the edges of the molds to help release the kulfi.
6. Release the kulfi from the molds: Hold the molds firmly and invert them onto a serving plate or tray. Give them a gentle shake or tap to release the kulfi. It should slide out smoothly.
7. Repeat if necessary: If any of the kulfi sticks to the molds or doesn’t come out easily, repeat steps 3 to 7 for those specific molds.
8. Serve and enjoy: Once you have successfully removed the kulfi from the molds, serve it immediately or return it to the freezer until you’re ready to enjoy it.

Serving Suggestion

Kulfi can be served as after dinner treats.

You can serve mango kulfi in slices

I served mine with extra mango pulp on top of the kulfi, mango pieces and fresh mint on the side.

Storage

Store kulfi in the freezer for up to 3 months.

You can not refreeze once the kulfi has thawed – it is more likely to develop ice crystals.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Other Eggless Ice Cream Recipes

Turkish Delight Ice Cream

Cookies ‘N’ Cream Ice Cream

Kesar Pista Ice Cream

Caramel Ice Cream

Vanilla Ice Cream

Mango Kulfi Recipe

Equipment

• 1 Blender
• 10 kulfi moulds

Ingredients

• 1 can condensed milk 375 g
• 300 ml double cream
• 250 ml mango pulp

Instructions

• Take cream in a mixing bowl.
• Gently whip up the 300 ml double cream till hold it’s shape.
• Take 250 ml mango pulp , in a measuring cup or big bowl.
• Add 1 can condensed milk to the mango pulp.
• Mix it well.
• Then fold it into the whipped cream mixture.
• Pour it into kulfi moulds, small ramekins or metal tray.
• Cover with cling film then set in to freezer.
• Let freeze more than 6-7 hours or till set.
• When ready to eat let the kulfi mould stand outside the freezer for 4-5 minutes before.
• Enjoy!

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Mango Kulfi Recipe

Equipment

• 1 Blender
• 10 kulfi moulds

Ingredients

• 1 can condensed milk 375 g
• 300 ml double cream
• 250 ml mango pulp

Instructions

• Take cream in a mixing bowl.
• Gently whip up the 300 ml double cream till hold it’s shape.
• Take 250 ml mango pulp , in a measuring cup or big bowl.
• Add 1 can condensed milk to the mango pulp.
• Mix it well.
• Then fold it into the whipped cream mixture.
• Pour it into kulfi moulds, small ramekins or metal tray.
• Cover with cling film then set in to freezer.
• Let freeze more than 6-7 hours or till set.
• When ready to eat let the kulfi mould stand outside the freezer for 4-5 minutes before.
• Enjoy!

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

A lot of the fun of going out nowadays is cooking picnic food! I’m always on the lookout for recipes where food can be taken out, it won’t go off and tastes good cold! My next recipe is definitely one of them! These paneer wraps are very tasty, very filling and easy to eat! The addition of the capsicum boosts the dishes nutritional value without compromising on the flavour! The brilliant thing is that you can add any other ingredient that you like as well!

You will need :-

• 100 gms Paneer I used home made
• 1/4 cup red capsicum
• 1/4 cup yellow or orange capsicum
• 1/4 cup green capsicum
• 2 tbsp. onion finely chopped
• 1 tbsp. spring onion chopped
• 1 tsp finely chopped garlic and ginger
• 2 tsp finely chopped celery ( optional )
• 1/2 tsp finely chopped garlic
• 2-3 tsp szechwan sauce ( adjust with your tolerance ) I used my homemade sauce
• Salt to taste ( use less )
• 2 tsp tomato ketchup
• 1 tbsp oil
• 2-3 plain flour tortilla
• For garnishing chopped lettuce leaves and chopped spring onion

Method :- In a non stick pan heat oil, add ginger, garlic and celery. Saute for a minute or two and add chopped onion and szechwan sauce. Now add tri colour capsicum, paneer and salt ( use less salt ). Now add tomato ketchup and chopped spring onion. Mix well and cook 1-2 minutes, make sure all the paneer and capsicum are well coated with spices and sauce. Transfer in to another bowl and leave it aside. Now take one tortilla , place lettuce leaves and spread some paneer mixture on top, garnish with chopped spring onion. Now wrap them ( see link here ) so it doesn’t fall apart when you eat it…and prepare them to take for picnic or enjoy them in your back garden