Mango Kulfi

Creamy and delicious Mango Kulfi is the India version of Mango Ice Cream! Made with milk, milk solids, nuts and flavored with cardamom this kulfi is the ultimate summer treat!

📝 Ingredients

• 4 cups whole milk
• 1.5 cups dried milk powder
• 14 oz can sweetened condensed milk
• 2 tablespoons chopped nuts (I used pistachios and cashews)
• 1/2 teaspoon cardamom powder
• 1.5 tablespoons cornstarch (dissolved in 3 tablespoons water or milk)
• 1 3/4 cups mango puree (I used fresh)

👨‍🍳 Instructions

1. 1Add whole milk to a heavy bottom pan on medium heat. Let it come to a simmer and then lower the heat to medium-low.
2. 2Then add the milk powder and mix well.
3. 3Add the condensed milk and mix. Also add the chopped nuts and mix.
4. 4Let the milk simmer on low heat for 20 minutes. It will thicken as it cooks.
5. 5After 20 minutes, add the cardamom powder and mix.
6. 6Mix cornstarch with water or milk until smooth. Add the cornstarch slurry to the milk and whisk to combine.
7. 7Let the milk simmer for 5 more minutes after adding the cornstarch, keep stirring continuously. It will thicken considerably. See the picture above, it should be that thick and coat the back of a spoon.
8. 8Remove pan from heat and then let the milk cool completely. Once it has cooled down, add the mango puree.
9. 9Mix the mango puree with the milk mixture until well combined.
10. 10Transfer kulfi mixture to plastic cups or kulfi molds. I was able to get 15 small kulfis out of this mixture.
11. 11Cover each with aluminium foil and place in the freezer. Once kulfi is little set (around 1.5 hours), take them out of the freezer and stick a ice cream stick in each mold. Return kulfi to the freezer and freeze until set, preferably overnight.
12. 12Run a knife around the edges of the mango kulfi to demold. You may also dip the molds in warm water for few seconds and then pull gently to de-mold.
13. 13Garnish with pistachios or enjoy as such!