mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp |
by Tarla Dalal
Added to 844 cookbooks
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mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with 26 amazing images.
mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp is a must try in summer season when mangoes are available in plenty. Learn how to make easy mango kulfi.
To make mango kulfi, combine the saffron and the warm milk in a small bowl, mix well and keep aside. Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside. Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally. Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides. Switch off the flame and allow the mixture to cool completely. Once cooled, add the mango pulp, saffron-milk mixture and cardamom powder and mix well using a whisk. Add the mangoes and mix gently. Pour the mixture into 11 kulfi moulds and freeze overnight. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out. Serve immediately.
Come summer, the strong aroma of mangoes captivates your senses even as you enter the market. It is simply impossible to leave without buying some. Fair enough, because this amazing fruit can be used to make a practically endless range of recipes – right from snacks to main course and of course, desserts like easy mango kulfi too.
In this irresistible mango kulfi without condensed milk, you will need a bit of time to cook the milk, but it is completely worth the effort because the intense milky taste is what makes it different from other ice-creams.
Further we have added mango pulp along with mango cubes and spices like saffron to the cooked and cooled milk, to give the kulfi a true fruity touch. The fruity-milky taste of the Indian mango kulfi with mango pulp is simply awesome and it is sure to win compliments from everyone! Try other kulfis like the Kesar Pista Kulfi or Malai Kulfi.
Tips for mango kulfi. 1. Use only alphonso mangoes for this kulfi. 2. Moreover, use of full fat milk or buffalo’s milk is a must to get luscious kulfi. 3. Keep stirring the milk mixture occasionally so it doesn’t stick to the pan. 4. Ensure to keep half the freezer empty, so the kulfi sets well.
Enjoy mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with step by step photos.
Method- Combine the saffron and the warm milk in a small bowl, mix well and keep aside.
- Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside.
- Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally.
- Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides.
- Switch off the flame and allow the mixture to cool completely.
- Once cooled, add the mango pulp, saffron-milk mixture and cardamom powder and mix well using a whisk.
- Add the mangoes and mix gently.
- Pour the mixture into 11 kulfi moulds and freeze overnight.
- To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
- Serve immediately.
Mango Kulfi recipe with step by step photos
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If you like mango kulfi, then also try other mango recipes like
- mango raita recipe | aam ka raita | sweet mango raita | healthy mango raita | with 9 amazing images.
- mango falooda recipe | mango faluda ice cream | mango falooda with homemade seviya | homemade mago falooda with mango pulp | with 17 amazing images.
- mango milkshake recipe | Indian mango shake | fresh mango milkshake in 5 minutes |
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Mango kulfi is made of 1/2 cup fresh mango pulp, 1/2 cup chopped mango, 1/4 tsp saffron (kesar) strands, 1 tbsp warm milk, 1 tbsp cornflour, 4 1/2 cups full-fat milk, 5 tbsp sugar and 1/4 tsp cardamom (elaichi) powder.
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Always pick alphonso mangoes with fibrous and firm skin.
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Ensure that there are no blemishes or black spots on the skin.
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Never select an overly-ripe mango.
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Always select fuller and rounder mangoes, which usually have a deep colour.
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Check the area round the stem – if it is plump and round, it indicates that the mango is ripe. If it is blackened, it means the mango has started decaying.
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A ripe mango gives off a sweet smell even when it is unpeeled. So smell it if possible.
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For the saffron milk mixture of mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp, add 1/4 tsp saffron (kesar) strands in a small bowl. This adds colour and flavour to the kulfi. The strength of saffron is judged by its colouring and flavouring intensity. Buy from a reliable source as there is a change of contaminating such an expensive spice.
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Add 1 tbsp warm milk. This helps to extract the perfect colour from the saffron.
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Mix well using a spoon and keep aside.
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For the cornflour mixture of mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp, add 1 tbsp cornflour in a bowl.
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Add 2 tbsp of water.
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Mix well till no lumps remain and keep aside. This cornflour mixture helps to add body and thickness to the kulfi.
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For the mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp, heat 4 1/2 cups full-fat milk in a deep non-stick pan. Ensure to use full fat milk or buffalo’s milk to enjoy creamy kulfi.
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Boil it on a medium flame for 6 minutes, while stirring occasionally. Stirring is necessary so the milk doesn’t stick to the pan. You can also add a tbsp. of water to the pan before adding milk to avoid the milk from sticking to the pan.
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Add the cornflour-water mixture.
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Add 5 tbsp sugar.
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Mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides. This also makes the mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp thick and creamy.
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Switch off the flame and allow the mixture to cool completely.
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Once cooled, add 1/2 cup fresh mango pulp.
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Add saffron-milk mixture.
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Add 1/4 tsp cardamom (elaichi) powder.
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Mix well using a whisk.
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Add 1/2 cup chopped mango and mix gently.
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Pour the mixture into 11 kulfi moulds and freeze overnight.
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To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
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Serve mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp.
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Use only alphonso mangoes for this kulfi.
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Moreover, use of full fat milk or buffalo’s milk is a must to get luscious kulfi.
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Keep stirring the milk mixture occasionally so it doesn’t stick to the pan.
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Ensure to keep half the freezer empty, so the kulfi sets well.
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Nutrient values (Abbrv) per kulfi
| Energy | 144 cal |
| Protein | 3.8 g |
| Carbohydrates | 15.2 g |
| Fiber | 0.2 g |
| Fat | 5.5 g |
| Cholesterol | 13.3 mg |
| Sodium | 20.1 mg |
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6 FAVOURABLE REVIEWS
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