Mango Kulfi
A creamy frozen Indian dessert made with sweetened condensed milk and fresh mango, set in molds for a smooth, melting treat. No churning required—just freeze and serve.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 6g
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 cup fresh mango puree
- ¼ teaspoon ground cardamom
- 2 tablespoons pistachios, unsalted
- 1 tablespoon almonds, unsalted
Instructions
- 1
Peel each mango by sliding a vegetable peeler or sharp knife down the length of the fruit, removing the thin yellow skin in strips until you reach the pale flesh beneath.
- 2
Slice the mango flesh away from the flat pit in the center by placing the fruit stem-end down and cutting downward on either side of the pit until you have two large pieces.
- 3
Place the mango pieces in a blender, cover, and blend on high speed for 20 seconds until completely smooth with no chunks or fibers visible—you should have roughly 1 cup of puree.
- 4
Chop the pistachios and almonds into pieces smaller than a pea and set them in a small bowl next to your work area for garnish.
- 5
Pour the heavy cream into a large bowl and whisk by hand for 30 seconds until it thickens slightly and small bubbles form on the surface—do not over-whisk or it will turn into butter.
- 6
Add the sweetened condensed milk to the whipped cream and stir with a rubber spatula for 10 seconds until uniform and no white streaks remain.
- 7
Pour the mango puree into the cream mixture and stir with the spatula for 15 seconds until the color is even throughout and the cardamom is dispersed.
- 8
Stir the ground cardamom into the mango mixture for 3 seconds until you no longer see any spice specks and can smell the cardamom fragrance.
- 9
Divide the mixture evenly among four kulfi molds, popsicle molds, or small freezer-safe cups, filling each to the very top.
- 10
Insert a wooden stick or popsicle stick into the center of each mold, angling it so it stands upright and does not touch the sides or bottom.
- 11
Place the molds in the freezer and wait 6–8 hours or overnight until the mixture is completely solid and frozen through.
- 12
Remove one mold from the freezer, run warm water over the outside for 5 seconds to loosen the kulfi, then gently pull the stick to slide the kulfi out onto a plate.
- 13
Sprinkle the chopped pistachios and almonds over the top of each kulfi, dividing them evenly, and serve immediately before it melts.
Tools you’ll need
- vegetable peeler or sharp knife
- cutting board
- blender
- large mixing bowl
- whisk
- rubber spatula
- small bowl
- four kulfi molds or popsicle molds (or freezer-safe cups)
- four wooden sticks or popsicle sticks
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