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Mango Kulfi
Creamy frozen Indian dessert with mango, cardamom and pistachios — denser and richer than ice cream.
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15 minPrep🔥
20 minCook🍽️
6Serves📊
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Ingredients
- 1 litre full-fat milk
- 1 can condensed milk
- 1 cup mango pulp (or 2 ripe mangoes blended)
- 4 cardamom pods, crushed
- Handful chopped pistachios
- Pinch of saffron
Instructions
- Simmer the milk with cardamom and saffron until reduced by a third, about 20 minutes.
- Cool slightly, then mix in the condensed milk and mango pulp.
- Pour into kulfi moulds or small cups.
- Freeze 6 hours or overnight.
- Dip moulds in warm water to unmould; top with pistachios.
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Tara’s tips
- Reducing the milk gives kulfi its dense, slightly grainy texture.
- Use Alphonso mango pulp if you can find it.
Serving suggestions
- Serve straight from the freezer.
Storage & reheating
Keeps 2 weeks in the freezer.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No mango?
Try cardamom or pistachio kulfi without the fruit.
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