Mango Kulfi

Ingredients

• 226 g (8 oz)khoya (solid milk)
• 1 litre (4 cups)full-fat whole milk
• 1 teaspoon (5 ml)ground cardamom
• 50 g (¼ cup)white sugar
• 240 ml (1 cup)mango purée
• A pinchsalt

Instructions

1. 1

   Prepare the khoya

   Grate the khoya or chop it roughly.

2. 2

   Simmer the milk

   Pour the milk into a heavy-based pan and simmer for 5 minutes.

3. 3

   Add the khoya

   Add the khoya and simmer for 10 minutes.

4. 4

   Reduce the mixture

   Sprinkle in the ground cardamom and continue simmering until the mixture has reduced by half.

5. 5

   Add sugar and salt

   Stir in the sugar and salt, then simmer for 5 minutes.

6. 6

   Check the consistency

   When the milk mixture is thick enough to coat the back of a spoon, pour in the mango purée.

7. 7

   Simmer with mango

   Mix well and simmer over a medium-low heat for 5 minutes.

8. 8

   Freeze the kulfi

   Pour the mixture into kulfi moulds and leave to set overnight.

9. 9

   Unmould and serve

   Dip a mould in warm water, then twist it gently to release the kulfi.

What is mango kulfi?

Kulfi is a traditional Indian frozen dessert, often flavoured with ingredients such as cardamom, nuts or fruit. Unlike a churned ice cream, this version is made by simmering milk until it thickens, then freezing it in moulds.

Mango purée brings a fruity sweetness, while khoya adds richness and helps give the dessert its dense, creamy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 184 calories, 7g protein, 21g carbs, 8g fat.

The carbohydrates come mainly from the milk, sugar and mango purée; the milk and khoya also contribute protein. Most of the fat comes from the full-fat milk and khoya. Pair a portion with fresh fruit for a simple, balanced dessert plate.

Why reduce the milk?

Milk reduction: simmering concentrates the milk and thickens the base, which helps the finished kulfi feel creamy rather than icy. Keep an eye on the pan and stir as needed to prevent the milk catching on the bottom.

Khoya: grate or roughly chop it before adding so it can soften and blend into the hot milk.

Adding the mango

Timing: add the purée once the milk mixture coats the back of a spoon, as directed. Simmer it with the mango for 5 minutes so the flavours combine.

Mixing: stir thoroughly after adding the purée so the fruit is distributed throughout the base.

Setting and texture

Freezing: fill the moulds and leave them undisturbed overnight to set. The mixture should be fully frozen before you try to unmould it.

Releasing: briefly dip each mould in warm water, then twist gently. Avoid pulling hard, which can break the kulfi.

Choosing the mango

Purée: use a smooth mango purée so it blends evenly into the milk base. If making it from fresh fruit, purée the flesh until there are no large pieces.

Sweetness: mangoes vary in sweetness, but the method adds the stated amount of sugar. Taste the fruit purée before mixing it in if you want to know how sweet it is.

How to serve it

Serve the kulfi straight after unmoulding, while it is still firm. It works well as a simple dessert after an Indian meal.

For an easy finish, serve it on its own or with extra mango alongside.

Recipe notes & tips

• Use a heavy-based pan to help the milk heat evenly.
• Grate the khoya for a smoother mixture that is easier to incorporate.
• Keep the simmer gentle while reducing the milk.
• Check the mixture coats the back of a spoon before adding the mango purée.
• Leave the moulds in the freezer overnight for a firm set.
• Dip moulds briefly in warm water and twist gently to release each kulfi.

Variations

• Add chopped nuts: sprinkle pistachios or almonds into the moulds before filling.
• Use fresh mango: purée ripe mango flesh until smooth before adding it to the mixture.
• Boost the cardamom: add a little more ground cardamom for a more pronounced aroma.
• Add saffron: steep a few strands in a spoonful of warm milk and stir them into the base.
• Make smaller portions: divide the mixture among smaller moulds for individual servings.

Common mistakes to avoid

• Milk catching on the pan: use a heavy-based pan and stir occasionally as it simmers.
• Adding mango too early: wait until the milk mixture is thick enough to coat the back of a spoon.
• Lumpy khoya: grate or chop it before adding so it softens more evenly.
• Rushing the freeze: leave the moulds overnight so the kulfi has time to set.
• Forcing out the kulfi: dip the mould briefly in warm water and twist gently instead.

How to store

Keep the kulfi in its moulds or transfer it to a covered freezer-safe container and freeze for up to 1 month. Serve directly from the freezer after briefly warming the outside of each mould; do not reheat the kulfi.

Frequently asked questions