🥭 Mango Kulfi
Mango kulfi is a frozen Indian dessert made from milk slowly reduced until thick, then mixed with ripe mango pulp, cream, sugar and cardamom and topped with chopped pistachios. Unlike ice cream it is not churned, so it freezes dense, creamy and slow to melt. It is served on a stick or sliced from conical moulds.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 l whole milk
- 400 g ripe mango pulp
- 100 ml cream
- 80 g sugar
- 1/2 tsp ground cardamom
- 20 g pistachios, chopped
Method
- Simmer the milk in a wide heavy pan, stirring often, until reduced to about 400 ml (40–50 minutes).
- Stir in the sugar and cardamom and let it cool.
- Mix in the mango pulp and cream.
- Pour into kulfi moulds or small cups and sprinkle with pistachios.
- Freeze for at least 6 hours; dip moulds in warm water to unmould.
How to make it lighter
- Use small 60–70 g moulds so one kulfi is a full portion.
- Make it with semi-skimmed milk and skip the cream for a lighter version.
- Cut the sugar by a third when the mangoes are very ripe and sweet.
History
Kulfi is usually traced to the Mughal era in North India, when reduced milk was frozen in metal cones packed in ice and salt. Mango kulfi became one of the most popular flavours thanks to India's mango season, and kulfi is sold today by street vendors across India and Pakistan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →