Ice cream | Kulfi recipes | PopsicleMango kulfi recipe | mango recipes

Mango kulfi recipe | mango recipes

Jeyashri suresh
By Jeyashri suresh
MANGO KULFI

MANGO KULFI ICE CREAM

After trying the Kulfi ice cream, which was a super hit at home, I wanted to try mango kulfi. As mango season is in full swing, we are enjoying all varieties of mango here. The mango kulfi turned out super creamy and awesome. The aluminum kulfi molds my friend bought for me from Mumbai. Try out this recipe and enjoy the mango season. Try out my Mango Ice cream recipe and Mango sago Pudding.

mango kulfi recipe
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Mango kulfi recipe

Easy to make mango kulfi at home
Course Sweet
Cuisine Indian
Keyword dessert, Ice cream, Mango recipes, sweets
Prep Time 10 minutes
Cook Time 15 minutes
Freezing time 5 hours
Servings 7 kulfi
Author Jeyashri suresh

Ingredients

  • 600 ml Milk full cream milk
  • 2 Ripe Mango I used Alphonso
  • 1 tbsp All purpose flour or corn flour
  • a pinch Saffron
  • 4 tbsp Condensed milk
  • a pinch Cardamom powder
  • 6-7 Pistachios

Instructions

  • Boil the milk, then add the condensed milk while it's boiling.
  • Add the saffron to a tablespoon of warm milk and keep it aside.
  • Mix plain flour in water without any lumps.
  • Add this to the boiling milk. Stir continuously and keep the flame low. After adding milk, the milk tends to be thick sooner, so be careful not to burn it.
  • Add the saffron mixture to this and mix well. If you want sugar, add it at this stage. I didn't add sugar as I added condensed milk, and the mangoes are sweet too. The rabdi should be thick. To be stated, it should be as thick as an idli batter recipe.
  • The rabdi is ready. Peel the skin of the mangoes and slice the mangoes.
  • Grind the mango and make it into a puree.
  • Allow the rabdi to completely cool.
  • When the rabdi is completely cool, add the mango pulp to it and mix well.
  • Fold the mixture gently so the mango pulp and rabdi combine.
  • Add the chopped pistachios. If adding cardamom powder, add it at this stage.
  • •
  • Add this to the kulfi molds. If you don't have kulfi molds, set them in a plastic container.
  • Keep it in the freezer for 5-6 hours.
  • After taking it out of the mould, run it in cold water.
  • Take out the kulfi from inside.
  • Serve it by cutting it into slices.
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Notes

1. Always add the mango pulp when the rabdi is completely cool.
2. You can add almond slices instead of pistachios.
3. Alphono mangoes are best for these kulfis.
4. Do not add more flour than the quantity mentioned.
5. If not adding condensed milk, add sugar. But I recommend adding condensed milk as it gives richness to the Mango kulfi.

 

  • Boil the milk, then add the condensed milk while it’s boiling.
  • Add the saffron to a tablespoon of warm milk and keep it aside.

condensed - milk
saffron

  • Mix plain flour in water without any lumps.
  • Add this to the boiling milk. Stir continuously and keep the flame low. After adding milk, the milk tends to be thick sooner, so be careful not to burn it.