Mango Kulfi – Summer and ice cream are great combinations. Combination of mangoes and ice- cream makes the best of Mango Kulfi – mango ice cream.
It is super quick and easy to make as it does not require any cooking. It is creamy, rich, and absolutely delicious. This ice-cream requires no churning. Get set your mixer / blender to make a creamy and super delicious mango kulfi or mango ice cream. This recipe also works well with ice cream maker.
Traditionally Kulfi is made by slow-cooking by boiling and simmering to reduce the milk to half thus thicken it.
Unlike the traditional method, this one is instant, requires no cooking, and is made with condensed milk, heavy cream, milk, and mango puree.
Background : A kind of ice-cream was invented in China about 200 BC when a milk and rice mixture was frozen by packing it into snow. Roman emperors are supposed to have sent slaves to mountain tops to bring back fresh snow which was then flavored and served as an early form of ice-cream.
For Other Recipes | Amritsari Kulcha | Dal Palak | Rajmah Recipe | Sambar
Mango ice cream is a basic ice cream flavored with fresh mangoes, fresh cream and condensed milk. You can make condensed milk also at home to avoid using the canned one. I used milkmaid condensed milk. It is super vegan recipe. I don’t use eggs in any of my recipes. The recipe to creamy ice cream is whisking it properly.
Some people suggest using milk powder to prevent the ice cream to getting crystal or icy in there. It helps to absorb the moisture in it. To avoid the moisture in the pulp of the mangoes, you can sieve the mango pulp to reduce the moisture.
The sweetness of the ice cream should be adjusted according to your taste. So you may add some sugar, or condensed milk to adjust the taste.
Dry fruits and nuts should be added after whipping.
Using milk powder and whisking the ice cream after 3-4 hours before refreezing it makes a lot of difference to your ice cream
If you love mangoes, try these other favorites – Mango Cake, Mango Shrikhand, and Mango Lassi
Mango Kulfi
Ingredients
- 2 Cups Mango Puree Fresh or canned mango pulp of Alphonso
- ½ cups Heavy whipping cream
- ½ tin Sweetener Condensed milk Sweetened or sugar
- 10-12 pieces Almonds coarsely ground.
- 10-12 pieces pistachios
- ½ tsp Cardamom powder
- a pinch of Salt
Instructions
- Using a blender, blend all ingredients (milk, cream, condensed milk, mango puree, cardamom powder, salt) except nuts until smooth and creamy.
- Add the coarsely crushed nuts and mix until well combined. Your no-cook kulfi mixture is ready! Makes a total of 4 cups.
- Pour the kulfi mixture into molds of choice.
- Alternately you can also small paper cups (5oz). Poured approximately 2 cups in molds (8 kulfis) and 2 cups mix in 4 paper cups.
- Cover with aluminum foil and add the wooden ice cream sticks or the ones that come with your popsicle mold. Refrigerate for 6-8 hours or until frozen.
