This thick and creamy mango kulfi recipe is very easy to make and requires a few simple ingredients which are mostly available at home. It’s one of my favourite kulfi recipes.
Recipe – Video
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- mango pulp of 3 mangoes (medium size)
- 1 litre milk (full fat)
- ½ cup milk powder
- ½ cup sugar
- 1 tablespoon cornflour
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Mango Kulfi
- In a heavy bottom pan add full-fat milk and let it simmer on low flame for around 25-30 minutes or till it’s reduced to half.
- The milk will start to thicken and it will form malai (cream) on top and on the sides. Keep scraping the sides and bottom of the pan, to avoid the milk from sticking to the pan.
- Now add milk powder and cook for another 5 minutes.
- Add sugar and while stirring it continuously cook for 5 minutes or until the sugar is dissolved completely.
- Finally add the cornflour slurry and cook for 3-4 more minutes while stirring it continuously. The kulfi mixture will thicken and form a nice creamy texture.
- Now switch off the flame and let it cool down completely.
- Lastly, add the mango pulp and mix till everything is well combined.
- Pour in the mango kulfi mixture in the moulds, cover them with a lid and insert the ice cream sticks. If you have kulfi matkas then pour the kulfi mixture in them and garnish with some pistachios.
- Keep the kulfi moulds in the freezer for up to 6 hours or preferably overnight.
- To remove the kulfi from the moulds, put the mould in water for 5 seconds so the sides of the kulfi loosen and then serve immediately.
- Cook on low flame to avoid the milk from sticking to the bottom of the pan. If using medium flame, make sure you stir it continuously.
- To make the cornflour slurry add 4 tablespoons of water to 1 tablespoon of cornflour and mix well.
- Always add the mango pulp after the milk has cooled down completely, else the milk might curdle.
- If you like a nutty texture, you can also add dried fruits like almonds and pistachios in the kulfi mixture while adding the mango pulp.
- Corn flour adds a thick and creamy texture to this mango kulfi but if you don’t it then you can skip it. Just make sure you cook the kulfi mixture for extra 5-10 minutes, so it thickens.
Step By Step In Pictures For
1. In a heavy bottom pan add milk.
2. Let it simmer on low flame for 25-30 minutes or till it reduces to half.
3. Keep scraping the sides of the pan once the malai (cream) is formed. This will add a thick creamy texture to the mango kulfi.
4. Add milk powder and cook for another 5 minutes.
5. Add sugar and while stirring it continuously, cook for another 5 minutes till the sugar is dissolved completely.
6. Add the cornflour slurry and mix until well combined. Cook for another 2 -3 minutes.
7. The milk will thicken and get a nice creamy texture. Now switch off the flame and let it cool down.
8. Once the milk has cooled down completely add the mango pulp and mix till everything is well combined.
9. Put the mango kulfi mixture in the kulfi moulds.
10. Cover it with a lid.
11. Insert the ice cream sticks and let it freeze in the freezer for upto six hours or preferably overnight.
12. If you have clay moulds, then pour the kulfi mixture in them and garnish it with pista.
13. Once the mango kulfi is frozen, put it in some water to loosen the sides and then serve.