Kulfi is a time-honored frozen dairy dessert from the Indian subcontinent—often described as India’s answer to ice cream. But unlike churned Western ice cream, kulfi is dense, creamy, and slightly chewy thanks to its no-air incorporation technique. This mango version enhances that creaminess with the sweet brightness of ripe mangoes and the warm aroma of cardamom. It’s nostalgic, exotic, and incredibly satisfying.
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Peel the mangoes and slice the flesh away from the pit.
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Chop roughly and transfer to a blender or food processor.
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Blend until completely smooth, without adding water. You should yield about 1 1/4 cups of thick mango purée.
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Taste the purée—if it’s overly tart, you may add 1–2 tablespoons of sugar, but usually this isn't necessary if using sweet mangoes or canned pulp.
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In a large mixing bowl, pour in the sweetened condensed milk, whole milk, and heavy cream.
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Whisk together until fully combined and silky.
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Add the mango purée and ground cardamom.
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Whisk again until everything is fully emulsified—smooth, golden, and fragrant.
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Stir in half the chopped pistachios. These will give little flecks of crunch throughout the kulfi.
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Save the rest for garnishing before serving.
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Pour the kulfi mixture into:
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Kulfi molds (traditional),
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Silicone popsicle molds,
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Or even paper cups or small ramekins.
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Cover each mold with aluminum foil and insert a popsicle stick through the center.
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Tap the molds lightly to release air bubbles.
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Place molds in the coldest part of your freezer and freeze for at least 6 hours, preferably overnight for the firmest texture.
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To unmold, run each mold under warm water for 6–10 seconds.
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Gently twist or pull the stick to release the kulfi.
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Sprinkle with the remaining pistachios, and serve immediately.
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You can also serve sliced on a plate, drizzled with rose syrup or saffron milk for a fancy finish.
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Garnish with edible rose petals for a festive touch.
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Serve with a side of chilled rabri (reduced milk dessert) for an ultra-indulgent treat.
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Add crushed saffron threads soaked in a spoon of warm milk for a golden hue and floral aroma
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Vegan Option: Use full-fat coconut milk in place of cream and whole milk. Use coconut-based condensed milk (available in vegan sections).
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Flavor Twists: Add 1 teaspoon of rose water or 6–7 saffron strands soaked in warm milk for a royal kulfi experience.
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No Mango? Substitute with canned Alphonso mango pulp (unsweetened or adjust sweetness accordingly).
Ingredients
Directions
-
Peel the mangoes and slice the flesh away from the pit.
-
Chop roughly and transfer to a blender or food processor.
-
Blend until completely smooth, without adding water. You should yield about 1 1/4 cups of thick mango purée.
-
Taste the purée—if it’s overly tart, you may add 1–2 tablespoons of sugar, but usually this isn't necessary if using sweet mangoes or canned pulp.
-
In a large mixing bowl, pour in the sweetened condensed milk, whole milk, and heavy cream.
-
Whisk together until fully combined and silky.
-
Add the mango purée and ground cardamom.
-
Whisk again until everything is fully emulsified—smooth, golden, and fragrant.
-
Stir in half the chopped pistachios. These will give little flecks of crunch throughout the kulfi.
-
Save the rest for garnishing before serving.
-
Pour the kulfi mixture into:
-
Kulfi molds (traditional),
-
Silicone popsicle molds,
-
Or even paper cups or small ramekins.
-
-
Cover each mold with aluminum foil and insert a popsicle stick through the center.
-
Tap the molds lightly to release air bubbles.
-
Place molds in the coldest part of your freezer and freeze for at least 6 hours, preferably overnight for the firmest texture.
-
To unmold, run each mold under warm water for 6–10 seconds.
-
Gently twist or pull the stick to release the kulfi.
-
Sprinkle with the remaining pistachios, and serve immediately.
-
You can also serve sliced on a plate, drizzled with rose syrup or saffron milk for a fancy finish.
-
-
Garnish with edible rose petals for a festive touch.
-
Serve with a side of chilled rabri (reduced milk dessert) for an ultra-indulgent treat.
-
Add crushed saffron threads soaked in a spoon of warm milk for a golden hue and floral aroma
-
Vegan Option: Use full-fat coconut milk in place of cream and whole milk. Use coconut-based condensed milk (available in vegan sections).
-
Flavor Twists: Add 1 teaspoon of rose water or 6–7 saffron strands soaked in warm milk for a royal kulfi experience.
-
No Mango? Substitute with canned Alphonso mango pulp (unsweetened or adjust sweetness accordingly).