Looking for a recipe for mango kulfi? An easy and quick recipe that truly pays homage to the sunshine fruit? Read on.

Summer has announced its arrival, and so have the mangoes! Carts adorned with the all-time favourite fruit line the pavement, and its captivating looks and aroma fill our senses.

Welcomed with glee and excitement in most Indian homes, one can use this amazingly delicious fruit to whip up many dishes, from starters to mains to desserts.

Today, we bring together the irresistible combination of mango and kulfi – both have delighted and tickled our taste buds for generations, and together they guarantee a trip straight to ‘mango heaven.’

Mango Kulfi Recipe

A rich and an all-time favourite Indian dessert, mango and milk are the core ingredients of mango kulfi.

Alphonso mango pulp has been used in this mango kulfi recipe, though Kesar mango pulp, with its sweet taste, heady flavour and golden yellow colour, will also work beautifully.

Ingredients for Mango kulfi

  • 1 litre full cream or almond milk
  • 3 cups Alphonso or Kesar mango pulp
  • ½ or 3/4th cup sugar. Adjust according to taste
  • 8-9 green cardamom crushed or 1teaspoon cardamom powder
  • A few strands of saffron
  • 15-20 unsalted pistachios – soaked, peeled and chopped
  • 2 tablespoons dissolved in regular or almond milk
Use full cream milk as the fat content in the milk will make the kulfi rich and creamy. Alternatively, you can use almond milk, if on a diet or want a guilt-free or vegan option.

Steps to make Mango Kulfi

  • Put the milk in a pan and heat on low flame.
  • If using almond milk, warm it a bit, making sure it does not come to a boil.
  • If using cow/buffalo milk, bring it to a boil and let it simmer for 20-25 minutes at low heat.
  • Add sugar and cardamom powder.
  • Add the dissolved cornflour mix and keep stirring so that no lumps are formed.
  • Let it cook for another 10 minutes, till the milk starts to thicken.
  • Soak the saffron strands in two tablespoons of milk and heat in the microwave for 15-20 seconds and mix with the milk.
  • Take off the flame and let the mixture cool down
  • Add the chopped pistachios, keeping some aside for garnishing.
  • Add the mango pulp and mix well.
  • Put in freezer for 4-5 hours till semi-set.
  • Take it out and blend in a mixer.
  • Pour the mix into kulfi moulds, kulhads or ramekins, as per choice and freeze for 8-10 hours.
  • De-mould or serve as they are, topped with a light garnish of sliced pistachios, cardamom powder or saffron strands.
Quick Tip: Freezing the kulfi mix for 4-5 hours till semi-set and then blending in a mixer before pouring into moulds ensures there are no ice crystals in the mango kulfi.

Mango kulfi is lip-smacking by itself or when served over a bed of soft and velvety falooda and a drizzle of the rose syrup.

This summer special dessert can be enjoyed equally in winters thanks to the frozen mango pulp that is now available throughout the year.