Updated: Aug 1, 2021
Mango kulfi is a delicious south asian dessert. At some point in your life you may have had kulfi. But mango kulfi is just amazing! I love the freshness of the sweet mango and the creaminess from the cream. Such simple flavours but they sing when they come together.
Pistachios and almonds go so well in the recipe and can be added to the kulfi mixture before filling into the moulds. This recipe is perfect for quick mango kulfi cravings because it doesn't require any cooking on the stove, which is perfect for me.
As I was saying, this recipe doesn't require any stove work which means its perfect for the kids to help out in the kitchen. Especially during the holiday, I get my kids to rustle up some simple recipes. Like a pasta salad, sandwiches or even pancakes. They love to make food in the kitchen. I guess something they picked up from me.
Preparation Time 10 minutes
Chill Time 4-6 hours
1 large mango- firm but ripe
1/4 teaspoon salt
200 ml heavy cream
3 tablespoons condensed milk
2 tablespoons dry milk powder
1/4 cup chopped nuts
Peel and cube 1 large mango.
Grind the mango until smooth. Do not add any water.
Pour the mango puree into a bowl. Add the 1/4 teaspoon salt. Mix well.
Add the heavy cream and condensed milk. Beat until well combined.
Ad 2 tablespoons milk powder. Mix well with a spatula.
Pour into moulds. Tap the moulds on the counter to release any air bubbles.
Cover the mould in tin foil and secure in place. Make 6 thin slits with a sharp knife and insert lolly sticks into the slits.
Freeze the lollies for 4-6 hours until frozen solid.
To remove from the mould, place the mould in room temperature water for 30 seconds. This will help the lollies to just slide out of the mould.
If you like what you see, buy us a coffee! We appreciate the love!