A Mango Kulfi recipe that is quick, easy, and a cheat’s version made with milk, sweetened condensed milk, cream, and sweet-tasting mangoes.
Kulfi and ice creams are in demand during Indian summers. Kulfi is basically a frozen Indian dessert traditionally made with thickened sweetened milk known as Rabri or dried milk solids called Khoya (Mawa).
The traditional method of making kulfi with rabri takes a lot of time as the milk is slow simmered and reduced. You have to frequently stir the milk that gives you good arm exercise.
The texture of kulfi is not similar to that of Ice Cream. While ice cream is light, fluffy, and soft, a kulfi has a denseness to it. This difference in texture makes the ice cream melt in the mouth while for a kulfi you have to bite into it.
I have already shared Malai Kulfi and the traditional Kulfi Recipe. As compared to these traditional recipes, this no-cook mango kulfi is an easy breezy recipe. Quick to whip up and then freeze. You do not need to whip it the second time.
I have an ice cream book from Dollops which was a gift, for many years. This book has many quick ice cream and kulfi recipes. This mango kulfi recipe is adapted from this book.
In fact, I make kulfi many times during the Indian summers, both with condensed milk and khoya. This quick mango kulfi is made with whole milk, sweetened condensed milk, cream and of course mangoes.
Add mangoes which will yield a smooth non-fibrous pulp. I used two varieties of Indian mangoes – Kesar and Alphonso mangoes. Hence the color of the kulfi is a pale yellow. You could make this mango kulfi with any sweet variety of mangoes.
Since this is a cheat version of kulfi, you may find a few ice crystals in the kulfi. But you wouldn’t really mind the ice crystals, considering the ease of this recipe.
How to make Mango Kulfi
Make the Kulfi Mixture
1. Add 1.5 cups whole milk, sweetened condensed milk (200 grams or 200 ml) and 1 cup chopped mangoes to a blender jar.
2. Blend everything until smooth.
3. Then add ½ cup cream. You can include light cream, heavy cream or whipping cream.
4. Sprinkle the cardamom powder and crushed saffron. Blend again until the cream is mixed well.
If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Give a quick blitz again in the blender.
5. Pour the kulfi mixture into kulfi molds or small bowls. Cover tightly with a lid or seal with aluminum foil and keep in the freezer for 6 to 8 hours for the kulfi to set.
6. To remove the kulfi, place the molds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi. Then slice it on a chopping board.
Serve mango kulfi slices In bowls or plates, sprinkled with cardamom powder or crushed saffron.