Friday, 5 October 2012

Mango Kulfi

Kulfi is said to be an Indian ice cream and a popular dessert . It is really easy to make. We can prepare Kulfi in many flavours like Kesar, Malai, Mango, etc. Here is a refreshing Mango Kulfi for you. I have used canned mango pulp; if fresh mangoes are available, you may use that!

You can store it in the freezer and relish for 2 to 3 weeks.


Mango pulp – 2 cup (I have used sweetened canned alphonso mango pulp)
Full cream milk – 1 cup
Condensed milk - 1 cup (sweetened)
Evaporated milk – 1 ¼ cup
Whipping cream - 1 cup
Ground cardamom – ½ tsp
Almond - ¼ cup


Blanch almonds and remove the skins; chop coarsely.

Take a thick bottomed vessel; add all the milks and cream. In medium flame allow to boil and simmer for 10 minutes, stirring continuously.

Check for the sweetness, if you feel the sugar is less add some more.

Stir in the cardamom (don’t allow cardamom flavor to overpower mango flavor, so use very little amount); remove from heat and allow to cool completely.

Add in the mango pulp and chopped almonds. Mix well with hand beater.

Pour in any freezer proof moulds and freeze overnight. Here I have used pop sickle moulds.

To serve, hold the pop sickle under warm water and turn out onto plates.

Serve immediately. Your refreshing mango kulfi is ready to eat.


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