How To Make Mango Kulfi

Hi Bold Bakers! The weather is seriously heating up (hello, LA heatwave), and that means Mango Kulfi is more welcome than ever. This Indian version of ice cream is so creamy, and you can’t beat the flavors of fresh mango and subtle hints of saffron and cardamom. Already have an account? Beyond being delicious, my homemade mango kulfi is a cinch to make. It calls for no cooking, no ice cream machine, and no eggs! It’s a simple, creamy, out-of-this-world treat. And, since school is letting out for the summer, and you might find yourself at home with kids looking for some fun, this is an excellent recipe for them to help out in the kitchen! This recipe is part of my Bold Baking Worldwide series, where I bring you a recipe from around the world each Monday! Last week was Thai Coconut Sticky Rice with Mango.

What Is Mango Kulfi?

Mango Kulfi is a frozen dessert from India. Traditionally, you spend hours reducing milk until it’s nice and thick, but this quick twist uses condensed milk instead. It’s way less work and still a whole lot of flavor! Traditional kulfi has been around since the 16th century! Compared to ice cream you may be more familiar with, kulfi isn’t whipped, which means it’s a lot denser and a lot creamier.

What You Need To Make Mango Kulfi

Measuring Cups and Spoons 18 3oz (71ml) paper cups Blender or food processor Measuring cup with a pour spout Sieve Aluminum foil Popsicle sticks

How To Make Mango Kulfi

This quick summer dessert is one you can turn to again and again, as long as you’re willing to wait long enough for it to freeze! Here is how you make mango kulfi (get the full printable recipe below, with measurements):

Gemma’s Pro Chef Tips For Making Mango Kulfi

Instead of making popsicles, you can freeze the mango kulfi mixture in a cling wrap-lined loaf tin, like a semifreddo, and then unmold it and slice. If mangoes are out of season, you can make this recipe with a 30oz/850g tin of mango pulp. You can make this into mango ice cream by using my 2-ingredient ice cream mixing method! Puree the mangoes and lime juice and stir it in after you whip the cream and condensed milk. If you don’t have a can of condensed milk, try my homemade recipe. Mangoes and chocolate are a lovely combination – try stirring in a ½ cup (2oz/57grams) of very finely chopped bittersweet chocolate to the mixture just before pouring into molds at freezing.