Mango kulfi recipe
Mango kulfi recipe – A refreshing and creamy frozen Indian Dessert made using mangoes.
I love kulfi a lot. I make it very often at home. Anytime you come home, you’ll find kulfi in my freezer. During my school days, every Sunday my dad would buy us a kulfi on our way to beach. I love kulfi with various flavors like pista Kkulfi, almond kulfi, mango kulfi, rose milk kulfi etc.
Gj’s friends love my kulfi so much, and when they come home, they would ask me to make kulfis every weekend. Usually, I will make kulfis on Fridays and have it on weekends. After I started making kulfi at home, I stopped buying kulfi from shops.
I tasted this mango kulfi few years ago in my friend’s house and just loved it. I have tried mango kulfi several times at home. Aplhonso mangoes give a dark yellow color to the kulfi. However, I don’t get Alphonso mangoes often at my place. My kulfi is in pale yellow color that’s because I made this kulfi with the mangoes available in market. Next time, I would want to make mango kulfi with Alphonso mangoes, take pictures again and repost it. Meantime, enjoy this mango kulfi recipe.
Mango lovers, please refer my Mango and Raw Mango post for more recipes.
For other frozen dessert, you may refer:
Banana Soft Serve,
Black Grapes Granita,
Banana Ice Cream,
Pineapple Coriander Popsicle
Preparation Time. 30 minutes
Freeze Time. 8 hours
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 9 Popsicles
Milk – 2 and 1/2 cups
Condensed Milk – 1/2 cup
Mango Pulp 1 cup
Sugar – 1/2 cup
Almonds – 30 nos.
Pista – 12 nos.
Saffron – 4 strands
Cornflour – 1/2 teaspoon
Cardamom Powder – 1/2 teaspoon
For peeling almonds, you may want to refer How to Peel Almonds post.
Note. The ingredients shown will vary with the original quantity.
1. Soak almonds in warm water for 10 minutes and then peel its skin off. Grind the peeled almonds along with five teaspoon of milk to a fine or coarse paste. Set aside.
2. Soak saffron strands in a teaspoon of milk and set aside.
3. Meantime in a thick bottomed pan, simmer and boil milk and sugar for about ten minutes.Once the quantity gets reduced, add condensed milk and saffron milk.
4. Stir well and then add the ground almond paste followed by cardamom powder. Mix corn flour in a teaspoon of milk.5. Add the cornflour mixture to the simmering milk. Once you add the cornflour, mix well and switch off the stove. Let it cool down completely. The consistency of the mixture should neither be too thin nor thick.
6. Grind the mango pulp smoothly. Now add this mango puree to the milk and mix well. Whisk well so that there are no lumps.
7. Pour it in kulfi moulds/popsicle moulds. Cover it with silver foil and then insert ice cream sticks. Freeze it for at least 6 hrs. Then show the mould/popsicle in running tap water and then gently pull the sticks to remove the kulfi. Garnish with finely chopped pistachios/almonds and Serve immediately.
- Choose ripe and less fibrous mangoes. Alphonso mangoes are preferable.
- Choose full fat cream milk instead of low fat ones.
- If you want more sweetness, add more sugar or condensed milk.
- If you are serving only 2-3 popsicles and want the rest to be stored, then again close it with aluminum foil and freeze it.
- You can increase the quantity of mango pulp, if you want more mango flavor.
- If you do not have a popsicle mould, then pour the kulfi mixture into thick paper cups. Cling wrap aluminium foil and use ice cream sticks and freeze it.
- For easy de-moulding, show the popsicle moulds in running tap water, then pull the stick out slowly to get the kulfi clean.
Mango kulfi recipe below: