Mango Kulfi

Hot days calls for hardened treats and there’s nothing very like hand made kulfi also called the Indian interpretation of solidified yogurt! This Mango Kulfi has the sorts of mango mixed in with the traditional kulfi.

It’s so smooth along these lines yummy, you would not want to leave behind this one!

With summer around the twist, general stores are jam squeezed with characteristic items. I by and large envision this season for natural items, those scrumptious berries, melons, peaches and clearly mangoes! It’s hard to pick a most adored considering the way that they are all in all so astonishing and taste simply the best during summers.

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While I love every single regular item comparably Sarvesh is incredibly uneven with respect to mangoes.

I understand I have referenced this so frequently here yet his obsession with them just makes me have to indicate this each time I talk about mangoes on my blog.

My house is genuinely stacked up with mangoes right now. Sarvesh gets them from each store – Costco, Whole Food, Indian Grocey Store considering the way that indisputably mangoes from one store are lacking and he needs to taste them all!

Goodness well since I have such an enormous number of mangoes lying around, I am profiting however much as could reasonably be expected from it by cooking and planning with them.

Seven days back, I used some new mangoes to make this Mango Kulfi and it wound up being so smooth and practically faultless!

What Is a Kulfi?

I have had a couple of individuals get some data about kulfi so I figured I would fuse a short information for those oblivious.

Kulfi is Indian version of solidified yogurt. It’s made without eggs, without a solidified yogurt maker. Kulfi is made with milk and milk solids. It’s often prepared with nuts, cardamom and saffron.

The central kulfi is made with just milk,nuts and cardamom. Take a gander at this Malai Kulfi for the creamiest kulfi ever!

Kulfi can be prepared with make different sorts of kulfi like paan, saffron or mango kulfi!

The best strategy to Make Mango Kulfi


The traditional strategy to make kulfi incorporates cooking the milk until it thickens up a significant sum. By then milk solids are added to the kulfi to make it creamier and its by then prepared with cardamom, nuts, saffron.

These days people in like manner make a fast variation of kulfi in which you don’t cook using any and all means. It’s minute and no-cook.

It is in a general sense made my joining evaporated milk, merged milk and whipped cream. I like the lively structure anyway I for the most part slant toward cooking my kulfi – I feel the taste is essentially unrivaled when its cooked.

This Mango Kulfi Recipe makes the most creamiest kulfi ever and with an enormous part of the undertakings! Regardless of all that you have to cook anyway the time is halted extensively!

Here is What I Add To My Mango Kulfi Recipe to Make It Rich and Creamy!

✓ dried milk powder to make it smooth

✓ solidified milk for the sweetness and to make it creamier

✓ hacked nuts to give the kulfi wonderful surface

✓ cornstarch to genuinely thicken it with the objective that it hardens magnificently!

To make kulfi, we generally cook the milk until it genuinely thickens. Like in this Malai Kulfi, I cooked the milk for pretty much an hour. That is a lot of time!

So to stop the strategy this time, I incorporated a lot of milk powder to the milk. It thickens the milk and make it creamier. By then the extension of combined milk does in like manner. Furthermore, last yet not the least, I added some cornstarch to genuinely thicken it up a piece before setting.

The supreme cook time taken for this mango kulfi was around 25 minutes which was extremely not actually an hour than it for the most part takes.

We totally esteemed this mango kulfi. It’s so perfect for summer, has that rich and smooth surface and I bet you won’t have the choice to stop at one!

I had the choice to get 15 little kulfis out of this mix. I used little paper cups to cement the kulfi, you can use standard kulfi molds or whatever else you indulgent.



1-Add whole milk to a mind-boggling base dish on medium heat. Allow it to go to a stew and a while later cut down the glow to medium-low.

2-Then incorporate the milk powder and mix well.

3-Add the united milk and mix.

4-Also incorporate the hacked nuts and mix.

5-Let the milk stew on low heat for 20 minutes. It will thicken as it cooks.

6-After 20 minutes, incorporate the cardamom powder and mix.

7-Mix cornstarch with water or milk until smooth. Add the cornstarch slurry to the milk and speed to join.

8-Let the milk stew for 5 extra minutes in the wake of including the cornstarch, keep mixing continually. It will thicken amazingly. See the picture, it should be that thick and coat the back of a spoon.

9-Remove dish from warmth and a short time later let the milk cool completely. At the point when it has chilled off, incorporate the mango puree.

10-Mix the mango puree with the milk mix until particularly joined.

11-Transfer kulfi mix to plastic cups or kulfi molds.

12-Cover each with aluminum foil and spot in the cooler. Once kulfi is negligible set (around 1.5 hours), expel them from the cooler and stick a solidified yogurt stick in each structure. Return kulfi to the cooler and stop until set, in a perfect world medium-term.

Run a cutting edge around the edges of the mango kulfi to demold. You may moreover dunk the molds in warm water for few seconds and a while later destroy gently to de-structure. Improvement with pistachios or welcome everything considered!



4 cups whole milk

1.5 cups dried milk powder

14 oz can improved united milk

2 tablespoons separated nuts, I used pistachios and cashews

1/2 teaspoon cardamom powder

1.5 tablespoons cornstarch, separated in 3 tablespoons water or milk

1 3/4 cups mango puree, I used new

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