A quick and easy no-cook Mango Kulfi recipe to satisfy all your mango and ice cream cravings. Perfectly creamy and delicious!!
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 kulfi 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, here are the other two favorites of ours - Mango Cake and Aam Panna (raw mango drink).
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 machine.
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. Unlike the traditional method, this one 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 - 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.
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 mix is ready! Makes a total of 4 cups.
5 & 6 - Pour the kulfi mix 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 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 ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
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
- 1/4 tsp salt
- 1/4 tsp cardamom powder
- 10 almonds and pistachios each 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 mix is ready! Makes a total of 4 cups.
- Pour the kulfi mix into molds of choice. I used this Popsicle Mould. Alternately you can also small paper cups (5oz). Poured approximately 2 cups kulfi mix in 8 popsicle molds (8 kulfis) and 2 cups mix in 4 paper cups.
- Cover with aluminum foil and add the wooden 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 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, 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.
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