A quick and easy no-cook Mango Kulfi recipe to satisfy all your mango and ice cream cravings. Perfectly creamy and delicious, this Indian mango ice cream is a must-have summer treat!
I'm sharing how to make easy mango kulfi ice cream at home in no time!! You need just 6 main ingredients and 5 mins to make them and freeze.
Mangoes and ice creams are what Summer is made of. Combine the two and enjoy the best of both worlds, Mango Kulfi!!
I've been making this mango kulfi recipe on repeat this summer and always have it stocked in the refrigerator. It's a breeze to make and kids love eating one as an afternoon dessert or snack.
If you love mangoes, try these other favorites - Mango Cake, Mango Shrikhand, and Mango Lassi.
This Kulfi is
- super quick and easy to make
- requires no cooking
- can be made with fresh or canned mangoes
- creamy, rich, and absolutely delicious.
- satisfies all your mango and ice cream cravings.
For those who are new to Kulfi, it is an Indian version of ice cream made mainly with milk, sugar, cardamom powder, and nuts. It requires no eggs or ice cream maker.
Traditionally Kulfi is made by slow-cooking (i.e. boil and simmer) the milk to reduce (to half) thus thicken it. Check out my Pista Kulfi to make it this way.
Today's recipe is a modern take on making kulfi. Its instant and no-cook.
Unlike the traditional method, this one is instant, requires no cooking, and is made with condensed milk, heavy cream, milk, and mango puree.
Ingredients
- Mango Puree - Fresh or canned mango pulp of Alphonso, Kesar or Ataulfo mangoes.
- Dairy - Heavy whipping cream, milk, or evaporated milk.
- Sweetener - Sweetened Condensed milk (recommended) or sugar
- Nuts - Almonds and pistachios, coarsely ground.
- Flavor - Cardamom powder
- Salt - a pinch of salt can make a difference and help bring out flavors.
Please refer to the recipe card for exact measurements of ingredients.
Step by Step Instructions
Here are the detailed instructions on how to make mango kulfi. Just blend all ingredients, mix the nuts, pour into the mold, and freeze. Let's see how to make it.
1 & 2 - Using a blender, blend all ingredients (milk, cream, condensed milk, mango puree, cardamom powder, salt) except nuts until smooth and creamy.
3 & 4 - Add the coarsely crushed nuts and mix until well combined. Your no-cook kulfi mixture is ready! Makes a total of 4 cups.
5 & 6 - Pour the kulfi mixture into molds of choice. I used this Popsicle Mould. Alternately you can also small paper cups (5oz). Poured approximately 2 cups in molds (8 kulfis) and 2 cups mix in 4 paper cups.
7 & 8 - Cover with aluminum foil and add the wooden ice cream sticks or the ones that come with your popsicle mold. Refrigerate for 6-8 hours or until frozen.
For serving, just hold the molds under running water for 10 seconds and the kulfi should slide out easily.
Rich and creamy No-Cook Mango Kulfi Icecream is ready!! Enjoy immediately!
Tips Tricks and Hacks
- Adjust sweetness based on mangoes. Fresh mangoes may need about 1 full can of condensed milk while canned mangoes will need only half.
- Highly recommend using condensed milk, it adds to the creaminess and flavor.
- To make Fresh Mango puree - Scoop out the pulp, discard the seed and skin. Puree the pulp, pass it through a sieve and use this smooth puree for this recipe.
- Texture - For best texture, don't blend the nuts. Add them later and mix them.
- For an even creamier kulfi, add evaporated milk instead of regular milk.
- Molds hack - replace Popsicle or kulfi molds with paper cups. They are excellent for freezing icecream and kulfis and even make it easier for the kulfi to slide out.
FAQ's
Use a ripe, pulpy, and juicy variety of mangoes like Alphonso or Kesar. Another substitute is Ataulfo mangoes, Mexican variety. Avoid fibrous kind.
Yes, use Alphonso or Kesar mango pulp that is easily available in most Indian grocery stores. These Indian mango varieties are great in color and taste that work best for desserts!!
Store in molds or paper cups covered with foil in the freezer. Just use it as needed and keep the unused covered back in the freezer.
More Summer desserts
Hope you enjoy this no-cook Mango Kulfi!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Mango Kulfi
Ingredients
- 1 cup mango puree used store-bought sweetened mango puree, Fresh can be used too.
- 1 cup heavy cream
- 1 cup whole milk or evaporated milk
- 7 oz condensed milk half can, adjust to taste
- ¼ teaspoon salt
- ¼ teaspoon cardamom powder
- 10 almonds coarsely powdered
- 10 pistachios coarsely powdered
Instructions
- Using a blender, blend all ingredients (milk, cream, condensed milk, mango puree, cardamom powder, salt) except nuts until smooth and creamy.
- Add the coarsely crushed nuts and mix until well combined. Your no-cook kulfi mixture is ready! Makes a total of 4 cups.
- Pour the kulfi mixture into molds of choice. Alternately you can also small paper cups (5oz). Poured approximately 2 cups kulfi mixture in 8 popsicle molds (8 kulfis) and 2 cups mix in 4 paper cups.
- Cover with aluminum foil and add the wooden ice cream sticks or the ones that come with your popsicle mold. Refrigerate for 6-8 hours or until frozen.
- For serving, just hold the molds under running water for 10 seconds and the kulfi should slide out easily.
- Rich and creamy No-Cook Mango Kulfi is ready!! Enjoy immediately!
Notes
- Use Fresh or canned mango puree to make these kulfis.
- With fresh mango puree, use about 1 can of condensed milk. Adjust based on the sweetness of mango.
- For sweetened canned mango puree use half a can of condensed milk. Use Alphonso or Kesar mango pulp that is easily available in most Indian grocery stores.
- To make Fresh Mango puree - Use a ripe, pulpy, and juicy variety of mangoes like Alphonso or Kesar. Another substitute is Ataulfo mangoes, a Mexican variety. Avoid fibrous kind. Scoop out the pulp, discard the seed and skin. Puree the pulp, pass it through a sieve and use this smooth puree for this recipe.
- For best texture, don't blend the nuts. Add them later and mix them.
- For an even creamier kulfi, add evaporated milk instead of whole milk.
- Molds hack - Use paper cups in place of Popsicle or kulfi molds. They are excellent for freezing and even make it easier for the kulfi to slide out.
Leave a comment & rate the recipe