There’s nothing quite like the joy of savoring a chilled, creamy mango kulfi on a hot summer day—especially when it’s made fresh at home with love and no artificial flavors. This homemade mango kulfi is everything you want in a dessert—luxuriously rich, unbelievably creamy, and bursting with the natural sweetness of ripe, juicy mangoes.
Each bite is dense and velvety, capturing the tropical essence of mango in its purest form. Unlike store-bought versions that are often filled with stabilizers, artificial flavorings, or excess sugar, this kulfi is all about authenticity. It’s made using wholesome ingredients like full-fat milk, condensed milk, sugar, and fresh mango puree, slowly simmered and frozen to perfection.
What sets this mango kulfi apart is its depth of flavor and texture. The mangoes aren’t just a topping—they’re the heart of the recipe. When blended into the milk mixture and allowed to set, they lend an irresistible fruity creaminess that’s hard to beat. The result is a decadent frozen treat with a smooth, melt-in-your-mouth texture and an intense mango aroma that hits you as soon as you unwrap it.
Serve it in traditional kulfi moulds or slice it into thick rounds and garnish with chopped pistachios or saffron strands for an extra festive touch. Whether you’re hosting a summer party, celebrating a festival, or simply craving a nostalgic Indian dessert, this mango kulfi is sure to win hearts of all ages.
Trust us—once you try this homemade version, it will become your family’s favorite and your personal go-to dessert all summer long. A scoop of this creamy mango goodness is more than just a treat; it’s a taste of sunshine in every bite!
❤️ You’ll Love This Mango Kulfi
- This mango kulfi turns out irresistibly creamy, with a luscious texture that’s completely free of ice crystals—just smooth, silky perfection in every bite.
- It’s bursting with pure mango goodness! I’ve kept it simple and haven’t added any extra flavorings, so the bold, fruity mango taste takes the spotlight and shines through beautifully.
- It’s the ultimate summer treat and an absolute must during mango season—a dessert that every mango enthusiast will fall in love with!
- What makes it even more special is that it’s made using canned mango pulp, meaning you can whip this up anytime of the year—not just when mangoes are in season.
- All you need are six simple ingredients (plus a few toppings if you’d like), and you’re set.
- The kulfi mixture comes together in under an hour. Once that’s done, the freezer takes over—so minimal effort for maximum indulgence.
- Crafted using the traditional slow-cooking method, it might require a bit more time, but trust me, the rich, authentic flavor is absolutely worth every minute.
🧾 Ingredient Notes
Here’s a picture of the ingredients you’ll need to create this irresistibly creamy mango kulfi. All items are commonly found at Indian grocery stores, but I’ve also listed easy-to-find substitutes below in case anything is unavailable.
- Milk – For that signature creamy richness, always go with full-fat whole milk. Skimmed or low-fat options just don’t deliver the same luscious texture that kulfi is known for.
- Custard Powder – Widely available in American supermarkets, custard powder often comes in plain variants. In Indian grocery stores, however, you’ll find a variety of flavored versions. I opted for mango-flavored custard powder to intensify the mango taste, but you can choose any type based on your preference.
- Khoya (Mawa) – Found in the frozen section of Indian stores, khoya adds a dense richness. If it’s not accessible, milk powder makes a good substitute and gives similar results.
- Mango Pulp – I prefer canned Alphonso mango pulp, which is readily available in Indian stores and has a vibrant color and flavor. Though fresh mango puree works too, I find the taste of local varieties in the USA—like Champagne mangoes—less flavorful than Indian ones like Alphonso or Kesar, which is why I stick with canned.
- Sugar – The canned mango pulp I use is pre-sweetened, so I usually don’t add much sugar. If you’re using fresh mangoes, be sure to taste the pulp and adjust the sugar accordingly while blending.
- Pistachios – These are my go-to for garnishing, adding a pop of color, and nutty contrast. But if you enjoy a little crunch in every bite, feel free to mix them right into the kulfi base before freezing.
Flavor Variations:
I’ve chosen to keep my mango kulfi simple and let the lush mango flavor truly shine. However, if you’re in the mood to experiment, you can infuse it with a hint of cardamom powder—just a pinch stirred in at the end to preserve its delicate aroma. For a royal twist, add a few strands of saffron while simmering the milk; it lends a rich golden hue and a subtle floral note that beautifully complements the mango.
👩🍳 How To Make Mango Kulfi? (Stepwise)
1) Heat the Milk Pour full-fat milk into a heavy-bottomed saucepan. Turn the heat to medium and allow the milk to come to a gentle simmer. Keep an eye on it—this step sets the foundation for that rich kulfi texture.
2) Prepare Custard Slurry. While the milk is heating, take ¼ cup of cold milk in a small bowl. Add the custard powder to it.
3) Mix Smoothly Stir well until the custard powder dissolves completely, forming a smooth, lump-free paste. Set this mixture aside; you’ll use it in a few minutes.
4) Simmer & Reduce Milk As the milk begins to simmer, stir frequently using a flat spatula or ladle. Scrape the sides and bottom regularly to prevent scorching. Do not step away—even a few seconds of distraction can lead to milk spilling over. Keep simmering the milk gently, stirring often, until it thickens and reduces to nearly half of its initial quantity. This slow reduction process usually takes around 25 to 30 minutes and helps concentrate the flavors and enhance creaminess.
Sweeten
5) Add Sugar After the milk has reduced and taken on a creamy consistency, gently mix in the sugar, allowing it to dissolve completely while enhancing the richness of the mixture. Adjust the sweetness to your taste.
6) Incorporate Custard Slurry: Give the custard-milk mixture a final stir to loosen it up, then pour it into the simmering milk while stirring continuously. This step ensures a silky-smooth, creamy base.
7) Add Khoya for Richness. Crumble the khoya (mawa) and add it to the pot. It will dissolve into the milk, enhancing the richness and texture of your kulfi.
8) Thicken the Mixture. Let this simmer for another 4–5 minutes until the mixture becomes thick and custard-like. It should coat the back of the spoon and cling slightly to the sides—this is your cue that it’s ready.
Final Steps to Make Mango Kulfi
9) Cool & Smooth the Mixture. Remove the pan from the heat and allow the mixture to cool completely at room temperature. As it cools, you might notice a thin layer forming on the surface—just give it a good whisk to blend everything into a silky smooth consistency. Once cooled, pour in the heavy cream and whisk thoroughly until fully incorporated.
10) Gently fold in the mango pulp, letting its vibrant color and tropical aroma infuse the mixture.
11) Stir thoroughly until the pulp is fully blended, resulting in a silky, sunshine-hued kulfi base.
12) Carefully pour the mixture into kulfi molds or any small cups you have on hand. Cover each mold with foil, then poke a small slit in the center and insert a wooden stick. Pop them into the freezer and let them set overnight or until firm and frozen solid.
To unmold the kulfi effortlessly, briefly immerse the mold in a glass of room-temperature water for 10–15 seconds. This helps loosen the sides without melting the dessert. Be careful not to let any water seep into the mold. Gently pull the kulfi out, garnish with a sprinkle of finely chopped pistachios, and serve immediately for a delightful treat.
💭 Expert Tips For BEST Mango Kulfi
- While the milk is simmering, it’s crucial to stir it regularly—make sure to scrape the bottom and sides of the pan as you go. This simple step helps prevent the milk from sticking or burning, which can impart an unpleasant scorched flavor to the entire batch.
- Avoid walking away from milk while it’s on the stove. Milk tends to rise and overflow when boiling, so it demands your attention. Stay nearby and keep stirring to control the process and maintain consistency.
- Once the custard powder mixture is added, the kulfi base will begin to thicken quite rapidly. Keep a close watch to avoid lumps and ensure a smooth texture.
- Be patient and allow the mixture to cool down completely before mixing in the mango pulp. This ensures the bright, fresh mango flavor stays intact—adding it to a hot mixture can dull the taste and aroma significantly.
FAQs
What are some alternatives to kulfi molds?
If you don’t have classic kulfi molds lying around, no need to stress—there are several clever alternatives you can try! Popsicle molds are a great stand-in and give that familiar frozen treat shape. Alternatively, you can use small plastic or paper cups, silicone muffin molds, or even sturdy ceramic ramekins. For a rustic, traditional twist, kullads (clay cups) not only look beautiful but also enhance the flavor with an earthy aroma. Just remember to insert a wooden stick before freezing, and you’re good to go! For a more rustic and authentic presentation, clay cups (called kullads) are a wonderful option that also enhances the flavor and feel of kulfi.
Can I use frozen mango chunks instead of fresh ones?
Absolutely! Both fresh and frozen mangoes can be used to prepare kulfi. Just make sure to taste the mango pulp before using it. If your frozen mangoes are on the sweeter side, reduce the amount of added sugar. On the other hand, if they’re a bit tart, you might need to add a little extra sugar to balance the flavors.
Is kulfi the same as regular ice cream?
Not quite—kulfi and ice cream are often confused, but they are distinctly different. While people may casually call kulfi “Indian ice cream,” the comparison ends at them both being frozen desserts. Kulfi is much denser and creamier because it is made by slowly simmering milk until it thickens and reduces. It has a rich, chewy texture with an intense flavor.
