Mango Kulfi

Ingredients

• 960 ml (4 cups)whole milk
• 180 g (1½ cups)dried milk powder
• 397 g (14 oz)sweetened condensed milk
• 30 ml (2 tablespoons)chopped nuts, such as pistachios and cashews
• ½ teaspoonground cardamom
• 22.5 ml (1½ tablespoons), mixed with 45 ml (3 tablespoons) water or milkcornflour
• 420 ml (1¾ cups)mango purée

Instructions

1. 1

   Heat the milk

   Pour the whole milk into a heavy-based pan over a medium heat. Bring it to a simmer, then reduce the heat to medium-low.

2. 2

   Add milk powder

   Stir in the dried milk powder until it is well mixed into the milk.

3. 3

   Add condensed milk

   Mix in the condensed milk, then stir in the chopped nuts.

4. 4

   Simmer the mixture

   Simmer over a low heat for 20 minutes, stirring as needed. The mixture will thicken as it cooks.

5. 5

   Add cardamom

   After 20 minutes, stir in the ground cardamom.

6. 6

   Whisk in cornflour

   Mix the cornflour with water or milk until smooth. Add this slurry to the pan and whisk it into the milk mixture.

7. 7

   Thicken the base

   Simmer for a further 5 minutes, stirring continuously. The mixture should become considerably thicker and coat the back of a spoon.

8. 8

   Cool the mixture

   Take the pan off the heat and leave the mixture to cool completely. Once cool, add the mango purée.

9. 9

   Mix in mango

   Stir the mango purée into the milk mixture until evenly combined.

10. 10

    Fill the moulds

    Pour the mixture into plastic cups or kulfi moulds. This quantity makes about 15 small kulfis.

11. 11

    Freeze the kulfi

    Cover each mould with aluminium foil and freeze. After about 1½ hours, when the kulfi is partly set, take the moulds out and insert an ice-cream stick into each one. Return them to the freezer until fully set, preferably overnight.

12. 12

    Unmould carefully

    Run a knife around the edges to loosen each kulfi. Alternatively, dip the moulds in warm water for a few seconds, then gently pull the kulfi free.

13. 13

    Garnish and serve

    Finish with pistachios if you like, or serve the kulfi as it is.

What is mango kulfi?

Kulfi is a traditional Indian frozen dessert, often flavoured with spices, nuts or fruit. Unlike churned ice cream, it is usually frozen in moulds without being churned, giving it a dense, creamy texture.

This version builds richness from milk, milk powder and condensed milk, then adds mango purée once the cooked base has cooled. Cardamom and chopped nuts bring a fragrant, lightly crunchy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 217 calories, 7g protein, 27g carbs, 8g fat.

The milk, milk powder and condensed milk provide much of the protein and fat, while the condensed milk and mango contribute carbohydrates. Serve one kulfi alongside fresh fruit or after a balanced meal if you want a lighter overall plate.

Why the milk base matters

Milk powder and condensed milk enrich the whole-milk base, while simmering reduces and thickens it. This creates a fuller texture that holds up well after freezing.

Heavy-based pans help the milk heat more evenly. Keep the heat low once it simmers, and stir regularly so the mixture does not catch on the bottom.

Getting the cornflour right

Smooth slurry: dissolve the cornflour fully in the measured water or milk before adding it. This helps prevent lumps in the thickened base.

Steady stirring: whisk in the slurry, then keep stirring as the mixture simmers for 5 minutes. It is ready when it has thickened considerably and coats the back of a spoon.

Cool before adding mango

Temperature: let the milk mixture cool completely before stirring in the mango purée. This keeps the stages of the recipe in order and makes the base easier to portion into moulds.

Even mixing: fold or stir until the purée is distributed throughout, so each kulfi has a consistent mango flavour.

Freezing and texture

Part-set stage: after roughly 1½ hours, the kulfi should be firm enough to hold a stick while still allowing it to be inserted. Cover the moulds again before returning them to the freezer.

Full set: freezing overnight is the preferred timing in this recipe. To check a kulfi, it should feel solid in its mould rather than slushy.

Serving mango kulfi

Warm-water release: dip each mould in warm water for a few seconds, or loosen the edges with a knife. Pull gently so the kulfi comes out without breaking.

Serve the kulfi on its own or finish it with pistachios. Its creamy sweetness also makes a small portion a satisfying finish to an Indian meal.

Recipe notes & tips

• Use a heavy-based pan to help the milk heat evenly.
• Keep the simmer gentle so the milk thickens without scorching.
• Stir continuously for the 5 minutes after adding the cornflour slurry.
• Make sure the cooked milk base is completely cool before adding mango purée.
• Cover the moulds with foil while freezing to protect the surface.
• Dip the moulds in warm water only for a few seconds before unmoulding.

Variations

• Pistachio finish: scatter extra chopped pistachios over the kulfi just before serving.
• Cashew crunch: use chopped cashews in place of some or all of the nuts.
• More cardamom: add a little extra ground cardamom for a stronger spice aroma.
• Mango choice: use fresh mango purée or prepared mango purée for the same fruity base.
• Nut-free: leave out the chopped nuts and serve the kulfi without a nut garnish.

Common mistakes to avoid

• Boiling the milk hard: keep it at a gentle simmer to reduce the risk of scorching.
• Adding dry cornflour: mix it with the measured water or milk first to avoid lumps.
• Stopping the simmer too soon: cook the cornflour mixture for the full 5 minutes, stirring continuously.
• Adding mango while hot: cool the milk base completely before mixing in the purée.
• Freezing without covering: use aluminium foil over each mould as directed.
• Pulling too firmly: loosen the edges or briefly dip the mould in warm water before releasing the kulfi.

How to store

Keep the kulfi covered in its moulds in the freezer until ready to serve; it is best eaten while fully frozen. This recipe recommends freezing overnight for the initial set. Do not reheat, and avoid leaving portions out for long once unmoulded.

Frequently asked questions