Mango Kulfi Recipe

Make mango puree

Peel and chop ripe mangoes. Pulse in a blender until smooth to make about 1 1/2 cups puree. If puree is very thick, stir in 1–2 tablespoons milk to loosen; set aside.

Bloom saffron (optional)

Place saffron threads in 1 tablespoon warm milk and let sit 10–15 minutes to release color and aroma. Set aside.

Heat milk and cardamom

Crush cardamom pods lightly. In a medium heavy-bottomed saucepan, combine whole milk and crushed cardamom. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.

Reduce and thicken

Simmer milk until its volume reduces by about 15–20% and it smells slightly cooked, about 12–15 minutes. If using cornstarch for a firmer texture, dissolve 1 tsp cornstarch in 1 tablespoon cold milk to make a slurry, then whisk it into the simmering milk and cook 1–2 minutes more until it slightly thickens.

Strain and cool

Remove from heat. Strain the milk to remove cardamom husks. Let the milk cool 5–8 minutes so it’s warm but not hot before adding other dairy to avoid splitting.

Add cream and condensed milk

Whisk in the heavy cream (or malai) and sweetened condensed milk into the warm milk until fully combined. Taste for sweetness and add the 2 tablespoons granulated sugar if desired, whisking until dissolved.

Incorporate mango and flavorings

Stir the mango puree into the milk mixture until uniform. Add the saffron with its soaking milk, and stir in rose water if using. Mix well and let the mixture cool to room temperature (about 20–30 minutes).

Strain and portion

For an extra-smooth kulfi, pass the cooled mixture through a fine mesh sieve to remove any fibers or cardamom bits. Pour the kulfi mixture into kulfi molds, small popsicle molds, or a shallow loaf pan for scooping. If using a loaf pan, leave headroom for expansion.

Freeze

Cover molds or pan tightly with lids or plastic wrap. Freeze until fully set, at least 6–8 hours or overnight for best texture.

Unmold and garnish

To unmold, dip the molds briefly in warm water (2–3 seconds) and gently remove kulfi. If using a loaf pan, let sit at room temperature 5–7 minutes before slicing or scoop with a warmed ice cream scoop. Garnish with chopped pistachios, sliced almonds, and a few small mango cubes.

Storage

Store leftovers in an airtight container in the freezer for up to 2 weeks. Allow to soften slightly at room temperature for 5–10 minutes before serving for best texture.