Mango kulfi is rich and creamy Indian-style mango ice cream. Made using mango puree, evaporated milk, and condensed milk and flavored with cardamom, this kulfi is the best summer dessert. Learn how to make this easy, no-cook version of kulfi that tastes just like the authentic ones.
Rich, delicious, and creamy mango kulfi is considered the Indian version of ice cream made using milk and mango puree. It has a texture that is denser when compared to light and airy ice cream and is a delicious summer treat to enjoy mango flavors.
While this traditional method of making kulfi is easy, it takes an immense amount of time and monitoring to slow-cook the milk without burning it. My easy, no-cook kulfi recipe uses simple ingredients and replicates the taste and texture of traditional kulfi without hard work.
Why you will love this mango kulfi recipe?
- It is an easy, no-cook mango kulfi recipe that comes together in no time.
- It gives you the same taste and texture as a traditional kulfi without spending hours to make it.
- Mango kulfi is a great dessert to enjoy during summer.
Mango puree: I have used mango puree made of Alphonso mangoes; however, use any good variety of ripe and juicy mangoes.
Evaporated milk: Evaporated milk is fresh milk that has been heated to remove water content. Use this and not cream to make kulfi.
Condensed milk: Condensed milk adds richness to the kulfis.
Milk: Whole milk or full fat milk works best.
Other ingredients: Pistachio and cardamom powder.
In a large bowl, take mango puree, evaporated milk, sweetened condensed milk, whole milk, ground cardamom, and powdered pistachio. Blend for 3-4 minutes until the mixture is smooth.
Setting in kulfi mold
Pour the mango kulfi mixture into kulfi molds or popsicle molds. Cover with the lids.
Place the kulfi molds in a freezer-safe container or box so that they can stand straight. Freeze for 6-8 hours (or overnight). Once the kulfi is set, dip the mold in warm water. Take the kulfi out of the mold onto a serving place or a small bowl. Garnish with pistachio and dried rose petals.
Setting kulfi in paper cups
Pour the mango mixture into small paper cups. Wrap the cups with aluminum foil. Make a small cut on the top of the foil and insert an ice cream stick. Freeze for 6-8 hours (or overnight). Once the kulfi sets, cut the paper cups and transfer the kulfi to a serving plate topped with ice crystals. Top this Indian ice cream with pistachio and dried rose petals.
It is really important to use evaporated milk and not heavy cream to make kulfi. Kulfi has a denser texture when compared to ice cream, and using heavy or whipped cream will not give the texture of an authentic kulfi.
Mango pulp made using Alphonso mangoes is easily available in Indian grocery stores, which I have used in my easy mango kulfi recipe. However, other sweet varieties of mango puree can also be used. For example, honey/champagne mangoes will work well.
You can also use fresh mangoes and puree them at home during the mango season. Use juicy and ripe mangoes and puree the mango chunks in a blender.
Kulfi, a traditional frozen Indian dessert, is crafted from whole milk without eggs and is distinct from ice cream in its dense, slow-cooked texture. To make kulfi, milk is simmered and thickened, infused with various flavors, and then frozen. Popular varieties include kesar pista kulfi, featuring saffron and pistachios.
No. While both kulfi and ice cream are milk-based frozen desserts, their texture is totally different. Kulfi is not whipped, so it has a denser texture, whereas ice cream is made using whipping cream, making it light and airy.
No. Kulfi has a dense texture, so we need to use evaporated milk to make it. Whipping heavy cream incorporates air into it, making it light and giving an ice-cream-like texture.
More mango recipes
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- In a large bowl, take mango puree, evaporated milk, condensed milk, whole milk, ground cardamom, and powdered pistachio.
- Blend for 3-4 minutes, until the mixture is smooth.
Setting the Kulfi in molds:
- Pour the kulfi mixture into kulfi molds or popsicle molds. Cover with the lids.
- Freeze for 6-8 hours (or overnight).
- Once the kulfi is set, dip the mold in hot water. Take the kulfi out of the mold onto a serving place.
- Garnish with pistachio and serve.
Setting the kulfi in paper cups:
- Pour the kulfi mixture into paper cups.
- Wrap the cups with aluminum foil. Make a small cut on the top of the foil and insert an ice cream stick.
- Freeze for 6-8 hours (or overnight).
- Once the kulfi sets, cut the paper cups and transfer the kulfi to a serving plate.
- Top with pistachio and serve.