Mango kulfi step-by-step recipe with photos.
About this recipe
Kulfi is a very popular Indian ice cream with a creamy, dense texture. Kulfi and summer go together like bread and butter. During summer when mangoes are in season, chilled mango kulfi on a hot day is absolute bliss. I make this dessert using milk, khoya, and mango pulp. We can call this an Indian mango ice cream. This dessert is generally garnished with pistachio before serving. The classic, traditional kulfi is flavoured with cardamom, saffron, and pistachio. This is a variation to the classic version.
Khoya is milk thickened by boiling it on low flame until the moisture evaporates. It is best to make khoya at home and you can find the recipe for homemade khoya. However, khoya is available in any local Indian store. The store-bought ones don't give the taste that homemade khoya gives though. If you can't make it or don’t find khoya easily, replace it with evaporated milk or milk powder mixed with heavy cream.
Mango kulfi step by step instructions
1. Boil milk and khoya together. Add saffron
2. Cool the mixture completely
3. Add mango puree and mix well
4. Pour into popsicle molds
5. Cover and freeze until set
Mango kulfi - perfect summer dessert
Recipe card
Mango kulfi
Ingredients
- 2-3 mangoes
- 2 cups milk
- ½ cup khoya
- 3-4 tablespoon sugar or as per taste
- A few strands saffron
- 1-2 pistachios finely chopped, for garnish
Instructions
- Scoop out the pulp of the mango and puree it. Set aside
- Heat milk in a thick bottom pan and bring to boil
- Add khoya and keep stirring until the khoya melts completely
- Reduce the flame and let it simmer until the mixture thickens (about 15 minutes)
- Add sugar and mix well. Simmer for 2-3 minutes
- Turn off the flame and add saffron strands. Let the mixture cool completely
- Add the mango puree to the cooled milk mixture
- Mix well and pour into kulfi molds or popsicle molds
- Freeze them until completely set
- Serve chilled
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