Creamy Mango Kulfi
Get lost in the world of mango desserts with this Creamy Mango Kulfi recipe, learn how to make quick mango kulfi at home, a traditional Indian ice cream recipe. This mango kulfi recipe with mango pulp is rich and delicious with nuts in every bite. The subtle flavor of mango with the creamy consistency loaded with crunchy nuts and mango chunks in every bite is just perfect for every mango lover. Easy to make, hassle-free recipe, this mango kulfi is every child’s favorite.
Creamy Mango Kulfi
ABOUT THIS RECIPE
Firstly, Kulfi is an Indian name for Ice cream
Also, this is an easy to make, hassle-free Mango Kulfi
Extremely creamy, not too sweet with a combination of mango puree and mango chunks
The chopped pistachios added to this recipe are a great add-on that adds crunch and flavor to these creamy kulfi’s
Icrecream Recipe
Quick Mango Kulfi Recipe
This summer season, I’ve shared with you a lot of mango recipes. Moreover, the posts that got really popular on my blog was 5 MANGO RECIPES YOU NEED TO TRY THIS SUMMER
It got so much love from the mango lovers around the world that I decided to give you some more love with my favorite Indian mango Icecream called Kulfi. Also, this recipe is exotic and fun. I’m not going to say much about it as I’d like you to try it out to know why I love it so much. It’s one of those no-churn ice cream recipes that still turn out creamy without any hassle
Creamy Mango Kulfi
LET’S TALK INGREDIENTS
MANGO
Firstly, I use ripe Alphonso mangoes for any mango recipe. As a result, they have a bright color and tastes great. You can even use ready-made mango puree’s but nothing like using the fresh fruit itself
FRESH CREAM
Secondly, use good quality fresh cream. Also, I like to use full fat. Overseas, this one’s popularly known as whipped cream. In Bombay, its sold as fresh cream. Basically, it’s not the cream used to cover a cream cake but the cooking cream we use to make chocolate ganache or pannacotta
MILKMAID / CONDENSED MILK
Ah !! Who doesn’t like digging into a can of milkmaid? I’m a fan. This is the ingredient which adds sweetness with more creaminess to your Ice cream. I’ve mentioned a quantity which suits me best, however, I’d like you to adjust it according to your preference. Normally, I always make Ice cream one scale sweeter than my normal preference but feel free to adjust this one as per your taste
MAWA/KHOYA for these Traditional Creamy Mango Kulfi
Next, Mawa, popularly known as khoya in India is a dairy-based product. Also, it is made from milk that is thickened. Like dried whole milk. This is what gives the ice cream a grainy rich malai(creamy) texture. Moreover, I think any dish that contains mawa/khoya has to turn delicious. People overseas, look out for khoya powder in Indian stores. Other names for Mawa- Khoya/Koa/Maua/Khuwa/Khuaa
Mawa/Khoya is easily available in India however, all my overseas friends, if you still struggling to find it just make it yourself. Take 2 cups of unsalted ricotta cheese and cook it on the medium heat for 10 mins on the gas. Add 2 tablespoons of butter to it and mix well. Add 3 cups of dry milk powder and continue cooking it for 10 mins or until it thickens. As a result, there you have, homemade mawa/khoya
However, you can skip this ingredient, your ice cream will still form and taste good. But trust me, this is one ingredient that enhances a regular ice cream recipe into a super-duper one.
Creamy Mango Kulfi
Creamy Mango Kulfi Recipe
Ingredients
- 1 cup fresh mango puree
- 250 grams full-fat cream
- 250-300 grams condensed milk (as per taste)
- 100 grams mawa/khoya (look up for more details)
- 2 tablespoons warm milk
- 1/4 teaspoon saffron strands (kesar)
- 1/4 cup chopped pistachios
Method
- Put the saffron strands in warm milk and set aside for 2 mins
- In a pan heat the cream. Add the condensed milk, mango puree and whisk making sure there are no lumps. Add the saffron and milk mixture. Bring this mixture to a light boil over medium heat
- Add the mawa/khoya along with the chopped pistachios (leave some chopped pistachios for garnish). Cook this mixture for 30 seconds and switch off the gas making sure there are no lumps
- Let the mixture sit until warm and not too hot
- In an ice cream mold throw in some chopped pistachio and pour the kulfi mixture. Tap the mold once filled and freeze the kulfis for 8-10 hours or until completely set. Serve whenever you’re ready to bite into delicious kulfi
Note
- To unmold the ice cream, dip the kulfi mold into some water making sure the water does not enter the mold. Loosen the ice cream from the mold by twisting the mold and trying to rotate the ice cream stick as you pull it out
Creamy Mango Kulfi
Recipe Card – Creamy Mango Kulfi
Put the saffron strands in warm milk and set aside for 2 mins In a pan heat the cream. Add the condensed milk, mango puree and whisk making sure there are no lumps. Add the saffron and milk mixture. Bring this mixture to a light boil over medium heat Add the mawa/khoya along with the chopped pistachios (leave some chopped pistachios for garnish). Cook this mixture for 30 seconds and switch off the gas making sure there are no lumps Let the mixture sit until warm and not too hot In an ice cream mold throw in some chopped pistachio and pour the kulfi mixture. Tap the mold once filled and freeze the kulfis for 8-10 hours or until completely set. Serve whenever you're ready to bite into delicious kulfi To unmold the ice cream, dip the kulfi mold into some water making sure the water does not enter the mold. Loosen the ice cream from the mold by twisting the mold and trying to rotate the ice cream stick as you pull it out 
Creamy Mango Kulfi
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 8-10 kulfi's
Serving Size: 100g
Amount Per Serving:
Calories: 197kcal
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Creamy Mango Kulfi
In conclusion,
Rabri
Rabri
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