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–+ servings

Mango Kulfi

Aanchal Gupta
With only 3 ingredients, a blender and 5 minutes, this is one of the easiest summer desserts.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine Indian
Servings 20 kulfis

Ingredients
  

  • 1 can Alphonso mango pulp 30 ounces/850 gms
  • 1 can condensed milk/14 oz/356 gms
  • 1 pint/473 ml Heavy whipping cream
  • 1/8 tsp cardamom powder
  • few strands of saffron
  • Almonds and pistachios for garnishing

Instructions
 

  • Add Condensed milk,mango pulp,cardamom powder and saffron in a blender and blend well.
  • Add whipping cream and blend at a low speed,enough to mix all the ingredients being careful to not blend for too long as the cream can turn to butter.
  • Pour into kulfi molds or any container with a tight fitting lid or ice cube trays and freeze overnight
  • Run the mold under running water, open lid and run a knife around the kulfi to unmold
  • Sprinkle chopped nuts and additional saffron and serve immediately

Notes

If using fresh mangoes instead of pulp, blend and strain to make sure their is no fiber. The mango pulp is pretty sweet so I didn't add any sugar but you may want to add some sugar depending on how sweet/sour the fresh mangoes are. Keep the molds upright in the freezer.
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