Mango Kulfi Recipe

Heat the Milk

In a heavy-bottomed saucepan, pour 4 cups of full-fat milk and bring it to a boil over medium heat, stirring occasionally to prevent it from burning.

Add Sugar

Once the milk comes to a boil, add 3 tablespoons of sugar and stir until completely dissolved.

Simmer the Milk

Reduce the heat to low and continue to simmer the milk for about 15-20 minutes, stirring frequently until it is reduced by about one-third.

Add Heavy Cream and Condensed Milk

Add 1 cup of heavy cream and 1 cup of condensed milk to the simmered milk. Stir well and let it cook for an additional 5 minutes.

Prepare Mango Puree

In a blender, combine the peeled and chopped ripe mangoes and blend until smooth. You can add a little water if needed to help it blend.

Mix Mango Puree with Milk Mixture

Remove the milk mixture from the heat and let it cool slightly. Then stir in the mango puree and 1 teaspoon of cardamom powder until well combined.

Optional Saffron Addition

If using saffron, soak the strands in a tablespoon of warm milk for about 5 minutes and then add it to the mixture.

Pour into Molds

Pour the mango kulfi mixture into kulfi molds or small cups. Leave a little space at the top as the mixture will expand when it freezes.

Insert Sticks

Cover the molds with lids or aluminum foil, and insert sticks into the center of each mold.

Freeze

Place the molds in the freezer for at least 6-8 hours or until the kulfi is completely set.

Unmold the Kulfi

To unmold, run warm water over the outside of the kulfi molds for a few seconds to loosen the kulfi.

Garnish and Serve

Garnish with chopped pistachios on top and serve immediately.