Mango Kulfi Recipe
Make Mango Kulfi Recipe in just 8h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kulfi Base
Mango Purée & Add-ins
Finishing (optional)
Method
Kulfi Base
- 1
Prepare aromatics
Crush cardamom pods lightly with the flat side of a knife to expose seeds. If using saffron, lightly crush threads between your fingers and set both aside.
- 2
Reduce milk
Pour the whole milk into a wide, heavy-bottomed saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching. Add the crushed cardamom pods and saffron threads. Reduce heat to medium-low and simmer gently, stirring frequently and scraping the bottom, until the milk reduces by about one-third to half and develops a slightly thicker, creamy texture — about 30–40 minutes.
- 3
Sweeten and enrich
Lower the heat to low. Stir in the granulated sugar, sweetened condensed milk and heavy cream. Add a pinch of salt. Continue to cook for another 5–8 minutes, stirring constantly, until well combined and the mixture is slightly thickened. Taste and adjust sweetness if needed. Remove from heat and let cool for 10 minutes.
- 4
Strain
Strain the milk mixture through a fine-mesh sieve into a bowl to remove cardamom husks and any solids. Press on the solids to extract flavor, then discard them.
Mango Purée & Assembly
- 5
Prepare mango purée
If using fresh mangoes, peel and chop ripe mango flesh and purée in a blender or food processor until smooth. Measure 2 cups of purée. Stir in the lemon juice to brighten flavor.
- 6
Combine purée and base
When the milk mixture is warm (not hot), whisk in about half of the mango purée to create a marbled effect or combine all for uniformly mango-flavored kulfi. Mix in the chopped pistachios or almonds. Taste and adjust mango/sweetness balance; add up to 1–2 tbs more purée or a small teaspoon of sugar if needed.
- 7
- 8
Unmolding & Serving
- 9
Unmold
To unmold kulfi, dip the mold briefly (5–10 seconds) in warm water, being careful not to let water touch the top of the kulfi. Gently pull the kulfi out using the handle or a small knife to loosen edges.
- 10
Serve
Serve immediately garnished with extra chopped nuts and a mango slice if desired. Kulfi is very dense—allow a minute at room temperature if too hard. Store leftovers tightly covered in the freezer for up to 2 weeks.
