A Mango Kulfi recipe that is quick, easy and a cheat’s version made with milk, sweetened condensed milk, cream and sweet tasting mangoes. Make this super simple summer treat with my easy step-by-step photos.
About This Recipe
Kulfi and ice creams are in demand during Indian summers. Kulfi is basically a frozen Indian dessert traditionally made with thickened sweetened milk known as Rabri or dried milk solids called Khoya (Mawa).
The traditional method of making kulfi with rabri takes lot of time as the milk is slow simmered and reduced. You have to frequently stir the milk that gives you a good arm exercise.
The texture of kulfi is not similar to that of Ice Cream. While an ice cream is light, fluffy and soft, a kulfi has a denseness to it. This difference in texture makes the ice cream melt in the mouth while for a kulfi you have to bite into it.
I have already shared Malai Kulfi and the traditional Kulfi Recipe. As compared to these traditional recipes, this no cook mango kulfi is an easy breezy recipe. Quick to whip up and then freeze. You do not need to whipping it the second time.
I have an ice cream book from Dollops which was a gift, for many years. This book has many quick ice cream and kulfi recipes. This mango kulfi recipe is adapted from this book.
In fact, I make kulfi many times during the Indian summers, both with condensed milk and khoya. This quick mango kulfi is made with whole milk, sweetened condensed milk, cream and of course mangoes.
Add mangoes which will yield a smooth non-fibrous pulp. I used two varieties of Indian mangoes – kesar and alphonso mangoes. Hence the color of the kulfi is a pale yellow. You could make this mango kulfi with any sweet varieties of mangoes.
Since this is a cheat’s version of kulfi, you may find a bit of ice crystals in the kulfi. But you wouldn’t really mind the ice crystals, considering the ease of this recipe.
How to make Mango Kulfi
Make the Kulfi Mixture
1. Add 1.5 cups whole milk, sweetened condensed milk (200 grams or 200 ml) and 1 cup chopped mangoes in a blender jar.
TIP: You can use a immersion blender as well to make the mango kulfi mixture.
2. Blend everything until smooth.
Blend Cream and Flavorings
3. Then add ½ cup cream. You can include light cream, heavy cream or whipping cream.
4. Sprinkle the cardamom powder and crushed saffron. Blend again until the cream is mixed well.
TIP: Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less.
If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Give a quick blitz again in the blender.
Pour and Freeze
5. Pour the kulfi mixture in kulfi moulds or small bowls. Cover tightly with a lid or seal with aluminum foil and keep in the freezer for 6 to 8 hours for the kulfi to set.
Serving Suggestions
6. To remove the kulfi, place the moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi. Then slice it on a chopping board.
Serve mango kulfi slices In bowls or plates, sprinkled with cardamom powder or crushed saffron.
It can also be paired with cooked falooda sev (thin vermicelli) and soaked sabja seeds. You can also add some rose syrup on the mango kulfi slices while serving.
While serving kulfi you can add some rose water or kewra water (pandanus water) or serve it as it is.
I served mango kulfi plain and made Kulfi Falooda too. We usually have kulfi with falooda sev.
Storage
The leftover mango kulfi can be frozen for a few weeks. You can also make a big batch and freeze it for a month.
Expert Tips
- Milk: I suggest to make the mango kulfi with whole milk. It is best to avoid skimmed or low fat milk. Whole milk has more fat proportion that helps in giving a creamy and rich texture.
- Cream: You can make this mango kulfi recipe with light cream, whipping cream or heavy cream.
- Mangoes: Always use sweet tasting mangoes when you make desserts or sweet dishes with it. Slightly tangy or sour mangoes can give stomach-aches when mixed with dairy products. For a smooth, creamy kulfi, ensure that the mangoes are not fibrous.
- Flavorings: Customize and make flavor variations in this recipe. Add some vanilla if you fancy. A mango essence or extract would be great too. Omit cardamom or saffron if you do not have it.
- Scaling: Make a small portion or a large batch of this recipe easily. You can even make ahead a large batch and freeze the mango kulfi for a month.
- Sweetened condensed milk: Any brand of sweetened condensed milk works well here.
More Mango Recipes!
Dessert Recipes
Beverages
Cake Recipes
World Recipes
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Mango Kulfi (Quick, No Cook Recipe)
Ingredients
- 1.5 cups milk (whole milk)
- 200 grams sweetened condensed milk (milkmaid) – ½ a can (tin) or a bit more than ¾ cup
- ½ cup cream – light, whipping or heavy cream
- ½ teaspoon cardamom powder or 4 green cardamoms crushed finely in a mortar
- 1 cup chopped mango
- 1 pinch saffron strands – crushed (optional)
Instructions
- Blend everything except the cream, cardamom powder and saffron in a blender till smooth.
- Then add the cream, cardamom powder and saffron.
- Blend until the cream is mixed and incorporated well in the mixture.
- Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Blend again.
- Pour the kulfi mixture in kulfi moulds or small bowls.
- Cover tightly with a lid or seal with aluminium foil. Keep in the freezer for 6 to 8 hours for the kulfi to set.
- Once set, serve the mango kulfi.
- To remove the mango kulfi, place the moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi.
Serving suggestions
- Slice and serve the kulfi In bowls or plates, sprinkled with cardamom powder or crushed saffron.
- It can also be paired with cooked falooda sev (thin vermicelli) and soaked sabja seeds. You can also add some rose syrup on the mango kulfi slices while serving.
- While serving kulfi you can add some rose water or kewra water (pandanus water) or serve it as it is.
- I served mango kulfi both plain and made Kulfi Falooda too. We usually have kulfi with falooda sev.
Storage
- Any leftover mango kulfi can be frozen for some weeks. You can also make a big batch and freeze mango kulfi for a month
Nutrition Info (Approximate Values)
This mango kulfi recipe from the blog archives (Jun 2014) has been republished and updated on 2 April 2021.
Hi.
Thanks for the recipe. I was wondering about your mango puree. I’d like to make my own puree from fresh mangoes. My question is, once the mangoes have been pureed, would it make sense to reduce them over a low flame (to get rid of some of the moisture in the mangoes) and then cooling them before adding them to the ice cream mix?
ally, when fresh mango pulp or puree is cooked, its taste and flavor changes. this change in taste and flavor may not go well in some desserts and sweets. so i would not suggest to cook the mango puree. instead you using a cheese cloth or a muslin and strain the juice. the extra moisture or water will pass through the muslin and what will be there in the muslin will be a thick mango puree.
Useful and easy recipes I really like
thanks parneet
I just want to say I follow ur receipes and they are simply over by my family!!!You r a superb cook and hats off to you! So we’ll explained step by step receipes shows your immense passion and talent in cooking. Also I admire the due credits you give to anybody when you share or follow their receipes keep up the good work & stay blessed always!!!
Thanks Suwarna for your kind words and appreciation. I believe that it is always a good practice to give credit links. Its ethical as well as honest way of blogging.
Nice recipe…farach chhan????????????????
thanks netri.
Hello dear,
Thanks for sharing such a nice & quick recipe. I tried yesterday and result was quite good. Only one problem was there that ice crystals were there in the kulfi. What would be the reason? what we can do to avoid ice crystal? Should we remix the half set kulfi in the mixer or should i use milk powder instead of milk (as mentioned in one of the previous comment), please tell the quantity then.
Anupam
anupam, ice crystals happen when there is some water content in the kulfi or ice cream mixture. firstly not much space should be there between the lid and the kulfi mixture in the kulfi moulds. also you can beat the kulfi mixture after its half set. it does reduce the probability of having ice crystals. you can use milk powder or khoya (mawa) also. since condensed milk is already used in the recipe, 1/3rd cup of milk powder should be fine.
Oops! Sorry! Double comment by mistake!
only one comment i received ????
Tried this out and the result was totally heavenly! Thank you so much for this recipe Dassana!
nice to know purnima and thanks for sharing your feedback. welcome ????
Tried this out and the result was Heavenly! It’s so easy to make and so delicious to eat. Thanks so much for this recipe, Dassana.
Welcome Purnima. Thanks for your positive feedback.
May I use any other fruit like chikoo or apple to make rhis ice cream instead of mango ??
samreen, you can use chickoo as well as apple. even bananas can be used.
Thank u Dassana di. … o made it yesterday. .followed ur recepie step by step. ..turned out good…but there were ice crysin kulfi…wt might b the reason? Wt should I do to avoid crystallization?
Plzz guide me????
welcome samreen. did you use mango or any other fruit. let me know. the cream has to be blended very well.
Loving your recipes! I want to try this for a party. Can I use regular heavy cream (carton from american grocery store) instead of amul cream?
you can use heavy cream.
This is an amazing recipe. I changed it just a bit by adding evaporated milk instead of whole milk. Voila… No ice crystals formed at all!
My hubby is a kulfi Snob and he swears by the recipe.
My son used the recipe in a school competition to make Kulfi falooda and he won the first place in the grand final! As time was short he used the same recipe but use an ice cream maker for setting the kulfi!
Thanks for this recipe!
welcome manju pleased to know this, thank you for your positive and motivating words 🙂
Can we make condensed milk in home?please tell the receipe
yes you can make, but i have never tried. so unable to help you. whenever i try the method and if it is successful, i will definitely share the recipe.
Well this is what I like. A fabulous recipe that works quickly and easily but tastes so good everyone refuses to believe you made it. Try and resist telling them how easy it is to make and change the topic. For the sake of all kulfi wallas, this secret needs to be protected. Over here in England the mango puree comes in massive tins enough to feed every home in the country. So I used the left over mango puree to make the eggless cake and also lassi. The puree stayed fresh in the fridge in a sealed Tupperware for several days. Also as I had the worlds supply of kulfi in my freezer I was a little worried as to how long a natural recipe like this would last. It tasted great even after a few weeks so no worries. I created space and containers by eating my Haagen Dazs and Ben & Jerrys which was a nice little side benefit!
thats good to know rohit that the kufli stayed good for weeks. this recipe is a like a quick short cut recipe, but actually the way kulfi is made traditionally is long slow simmering of the milk into rabri and then the flavorings are added. but for quick one i use khoya or condensed milk. and thanks as always.
can I add jayphal to it ?
yes you can add.
“wow!!! Amazing!!! Awesome!!!” These are the comments from my guests who relished these no cook mango kulfis. Thanks a lot. Was easy as breeze and super tasty.
welcome nita. thanks for this awesome feedback. glad to read your comment.
Hi,
Can I make this today days in advance and keep in the fridge?
devina, yes you can.
Hi mam. I love your recipes. Thank you so much for sharing it with all. I have a question. I have never used sabza so don’t know what it is. Is it the same called takhmari?
thanks khyati. you can check this post on sabja seeds – https://www.vegrecipesofindia.com/basil-seeds-or-sabja-seeds/
i hope it helps.
Hi, I have made this recipe many times, just love it. I would make it using almond milk instead. Do you think it would be suitable??
Thanks!!
welcome kim. glad to know this. almond milk should work.
Hi there.. I don’t have cream will I be able to make d mango kulfi s.. N how much of fresh mango required..
you can use malai instead of cream. 1 large mango or 2 medium mangoes will give 1 cup.
Hi, all recipe looks great. I will try some of them on diwali. Thanks
welcome meena
Hi there, recipe looks great! I have a quick question, how much mango pulp should I use if I don’t have fresh mangoes?
you can use about 1 cup of mango puree.
great……i love it.
it looks delicious!
Just tried out the kulfi today! It tastes so YUMM!! and super easy too!
thanks kiruthika
this mango ice cream recipe looks great to try out because it does not involve long process of thickening the milk…
the recipe is very easy to prepare and tastes good too.
Very nice
I’m getting really fed up of this extended summer too! Perhaps it’s a sign that I need to make some desserts 🙂
The kulfi looks yum. Do you know if I can make a plain malai version using the same method?
same here preeti. yes you can use malai instead of amul cream. in fact malai will be full fat and the resulting kulfi will be more better.
can this be made without mango with nuts ..will it taste like original kulfi
in this recipe mango is required. for original kulfi taste either khoya (mawa) is used or the rabri is made from the milk and then kulfi is made.