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This mango kulfi recipe is super creamy and refreshing, packed full of mango, doesn't need any churning and comes together in 10 minutes!
Heat the milk until it is lukewarm and sprinkle the saffron strands on top. Let the milk rest for 5 minutes and then transfer it to a blender.
Now add all the ingredients (except the pistachios and chopped mango) into the blender and blend on high for 15-20 seconds only. Be careful not to over blend as it can cause the cream to separate into butter.
Into the blended kulfi mix, add in the optional chopped mango and crushed pistachios and mix it well to combine.
Pour this kulfi mix into popsicle/kulfi molds or even small paper cups and cover it with a sheet of alumimium foil. Insert popsicle sticks into each cavity.
Freeze the kulfi for 6 hours or overnight.
Dip the molds in warm water for few seconds and then pull gently to unmold. Serve the kulfis garnished with more crushed pistachios and saffron.
- If your mango pulp/puree is already sweetened, reduce the amount of sweetened condensed milk to ⅓ cup.
- To use fresh mangoes, start with ripe, pulpy and non-fibrous variety of mangoes. Scoop out the flesh and discard the seed and skin. Measure 1.5 cups of mango flesh and puree it in a blender. Finally, pass it through a sieve and then measure ¾ cup for this recipe.
- Use small paper cups to freeze your kulfi in if you don't have popsicle molds.
% Daily Value*
*Percent Daily Values are based on a 2000 calorie diet.
*Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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