Best Quick Mango Kulfi Recipes

MANGO KULFI RECIPE

Mango Kulfi Recipe image

Make Indian no-cook Mango kulfi made with fresh mangoes, condensed milk and cream. This frozen summer dessert is delicious and easy to make.

Provided by Swasthi

Time 5m

Number Of Ingredients 6

Ingredients

1½ cups mango ((use sweet mango) (1 medium))
½ tin sweetened condensed milk ((milkmaid, ½ of 397g tin, 7 oz))
1 cup whipping cream ((chilled or homemade malai, refer notes))
¼ teaspoon cardamom powder
1 Pinch kesar ((saffron) (optional, for color))
2 tablespoons pistachios ((Chopped fine))

Steps:

Soak kesar or saffron in 2 tbsp hot water. This is optional.
Wash and peel mango. Chop them to cubes and add to a blender jar.
Add chilled cream, saffron, condensed milk and cardamom powder to the jar.
Blend on a medium speed until smooth. Stir in the chopped pistachios, reserving some for garnish.
Transfer to kulfi moulds or steel cups or Popsicle moulds.
Cover and freeze them overnight or until set.
Rub the moulds in between your palms or dip them in a bowl of water. You can also keep them under running water.
Gently loosen and remove mango kulfi. Garnish with crushed pista. Serve immediately.

Nutrition Facts : Calories 412 kcal, Carbohydrate 38 g, Protein 5 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 102 mg, Sodium 87 mg, Sugar 35 g, ServingSize 1 serving

MANGO KULFI (QUICK, NO COOK RECIPE)

Mango Kulfi (Quick, No Cook Recipe) image

Quick, easy and a cheat's version of making delicious Mango Kulfi with milk, sweetened condensed milk, cream and mangoes.

Provided by Dassana Amit

Categories Desserts

Time 15m

Number Of Ingredients 6

Ingredients

1.5 cups milk ((whole milk))
200 grams sweetened condensed milk ((milkmaid) - ½ a can (tin) or a bit more than ¾ cup)
½ cup cream (- light, whipping or heavy cream)
½ teaspoon cardamom powder (or 4 green cardamoms crushed finely in a mortar)
1 cup chopped mango
1 pinch saffron strands (- crushed (optional))

Steps:

Blend everything except the cream, cardamom powder and saffron in a blender till smooth.
Then add the cream, cardamom powder and saffron.
Blend until the cream is mixed and incorporated well in the mixture.
Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Blend again.
Pour the kulfi mixture in kulfi moulds or small bowls.
Cover tightly with a lid or seal with aluminium foil. Keep in the freezer for 6 to 8 hours for the kulfi to set.
Once set, serve the mango kulfi.
To remove the mango kulfi, place the moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi.

Nutrition Facts : Calories 276 kcal, Carbohydrate 31 g, Protein 6 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 92 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

QUICK MANGO KULFI

Quick Mango Kulfi image

Traditional kulfi is made by boiling milk to reduce it, and to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts. Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned. The protein and sugar create a rich, dense texture that is slightly crystalline and quick to melt. This recipe for instant mango kulfi takes short cuts, using canned sweetened condensed milk and heavy cream. It's a recipe that has no fixed season, that takes no time to mix up and that comes straight from my mother. She made it all year long when I was growing up, to hold us over in the lonely gaps between trips to see family in India. It's inauthentic - and delicious.

Provided by Tejal Rao

Categories ice dishes, dessert

Time 10h5m

Yield Serves 12 (more with small-size molds)

Number Of Ingredients 6

Ingredients

1 pint heavy cream
1 30-ounce can Alphonso mango pulp
1 14-ounce can sweetened condensed milk
Zest of 1 lime
1/4 teaspoon cardamom powder
1 pinch salt

Steps:

In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins). Place in the freezer, and allow to set for at least 10 hours, until frozen. Dip the outside of the pan in warm water, just long enough to release the kulfi. After you've used the plastic wrap to help you unmold neatly, throw it away. Slice and serve the kulfi immediately. If you're using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 11 grams, Sodium 82 milligrams, Sugar 29 grams