My next mango recipe in the mango series for the summer is the utterly creamy and delicious Mango Kulfi recipe. Couple of years back when I tried my Mango Popsicle, I so badly wanted to try out mango kulfi too but couldn’t do so before the mango season ended.
Last year, I almost forgot about it and had only made Mango Sorbet. To amend all that my sweet dad got me special Kulfi moulds and I knew I had to put them to use this mango season – paving way for Creamy Mango Kulfi made at home.
Year on year, I religiously try mango based recipes and post them here. But at times I wonder if it is a little too much, or even come across as desperate to post so many mango based sweets. But then, I think to myself – food should give happiness and if that’s true, I should stand by what makes me happy. If summer doesn’t mean mangoes, I don’t know what else will. As if on cue, I received a beautiful comment from Arch, especially on my mango recipes and that validated everything that this blog is about 🙂
I decided to go all instinctive with this mango kulfi recipe and really didn’t even wanted to follow my fail proof malai kulfi recipe. On a similar whim, I decided to make a video of my Mango Kulfi and went about adding ingredients. Until I tried the end result and how it could give stiff competition to any store bought Kulfis did I convince myself that I made some amazing Kulfi at home. It is really simple and requires minimal effort for something as delicious as this!
Check out this easy video recipe of making Mango Kulfi at home and subscribe to my YouTube channel for more amazing recipes!
How to make Mango Kulfi | No Churn Easy Mango Kulfi
📖 Recipe
Detailed recipe of making Mango Kulfi | No Churn Easy Mango Kulfi
Recipe Notes
To make sweet mango pulp, add cut mango slices along with 1-2 teaspoon of sugar an blend until smooth. Skip sugar if the mangoes are sweet already. I didn’t use any thickening agent to make Kulfi. Cooking almond powder with boiled milk helps thicken it. Other than almonds and pistachios, cashews can be used too. Add a few strands of saffron to the boiling milk for a good aroma and color.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
