Made with mango puree, and condensed milk and flavored with a hint of cardamom, this Mango Kulfi with Condensed Milk (No Cook) recipe is a shortcut to enjoy indulgent Indian Mango Ice Cream! Made with whipping cream, condensed milk and mango puree, this Mango Kulfi is an easy, quick, and no-cook recipe!! Learn how to make No Cook Mango Kulfi at home with step-by-step instructions given below.
This delicious creamy No cook mango kulfi made with Condensed milk is utterly delicious and a refreshing frozen dessert that requires no cooking at all.
You can’t spend a summer without enjoying a mango dessert. For me, summer always meant, indulging in cold and chilled desserts made with fresh ingredients and at home. One of the trendy summer treats is Mango Kulfi. This no-cook recipe is a winner. If you don’t have fresh mangoes available, don’t worry! Use frozen mango chunks or puree to whip up this amazingly delicious mango ice cream.
When I crave an Indian frozen dessert in summer, mango kulfi is my favorite choice. Many reasons – my taste buds are familiar with this rich and creamy treat, it’s easy to make at home with limitless flavoring options.
Instead of ripe mangoes, I blended canned mango purée, condensed milk together and mix in the whipping cream and flavored the kulfis with a bit of cardamom powder. The result is a creamy and fruity kulfi that is perfect for hot summer days. The no-cook method makes it quick and easy to prepare, and the natural sweetness of the mango purée adds a burst of flavor to every bite. Enjoy this delightful treat on its own or as a refreshing end to a spicy meal.
SO, WHAT IS KULFI
Kulfi originates from India and is a loved frozen dessert. You can safely describe kulfi as Indian ice cream, but it’s definitely different from a regular ice cream in terms of texture and flavor.
So, what makes Kulfi different than Ice Cream?
Kulfi is made by boiling milk and reducing it to a thick consistency, then adding sugar and various flavors starting from fruits and berries like lychee, mango, custard apple, young coconut to fragrant spices such as cardamom, saffron, pistachio, or rose water. The mixture is then poured into molds and frozen until it solidifies. Unlike traditional ice cream, kulfi does not require churning, which gives it a denser and creamier texture.
How is kulfi served traditionally?
It is typically served on a stick or in small earthenware pots called matkas. If you visit India and want to enjoy a Kulfi.., your options will be limitless.., from malai (cream), mango, pistachio, almond, to chocolate.
Overall, mango kulfi is special because of its unique flavor, seasonal availability, creamy texture, visual appeal, and the nostalgic value it holds for many people.
WHY YOU WILL LOVE MANGO KULFI
Mango kulfi is all about mangoes. The use of mangoes in kulfi adds an unique and delightful flavor to the dessert.
Easy: This is such an easy dessert to make. Blend, pour and freeze! That’s it!
Flavor: Mangoes are known for their sweet and tropical taste. When added to kulfi, the natural sweetness and distinct flavor of mangoes enhance the overall taste of the dessert. The combination of creamy kulfi and the fruity, aromatic mango creates a delicious and refreshing treat.
Seasonal Delight: Mangoes are typically available during the summer season, making mango kulfi a popular seasonal dessert. It is often enjoyed as a way to beat the heat and indulge in the flavors of the season.
Creamy Texture: Kulfi is already known for its rich and creamy texture, and the addition of mango pulp further enhances this aspect. The natural creaminess of mangoes adds a velvety smoothness to the kulfi, making it even more enjoyable.
Visual Appeal: Mango kulfi has a vibrant yellow color due to the addition of mango pulp. This visually appealing dessert is often garnished with chopped pistachios or saffron strands, adding a touch of elegance and enhancing its presentation.
Nostalgic Value: Mango kulfi is a nostalgic treat for many people, especially those who grew up enjoying it during summers. It brings back memories of childhood and family gatherings, making it a special and sentimental dessert for many.
No-churn mango ice cream: You need no churning nor any fancy ice cream machine to make this tropical Indian Ice cream
Health Benefit: –Mangoes are very good for your health.
WHAT INGREDIENTS I NEED TO MAKE MANGO KULFI AT HOME
The recipe card at the bottom of this post contains a complete list of ingredients, quantities, and instructions.
- Mango Puree – I have used this canned Mango Puree.
- Cardamom
- Pistachio
- Condensed Milk
- Full Fat Cream
- Saffron ( you can skip saffron if you wish)
- Milk to seep saffron
HOW DO I MAKE THIS NO-COOK MANGO KULFI AT HOME
LETS MAKE MANGO KULFI
1 – Seep some saffron in warm milk.
2 – In a blender, mix the full-fat cream, condensed milk, mango puree, cardamom powder, rose water, saffron-infused milk, and pistachio
3- Pour the kulfi mixture into individual paper cups. Cover the cups with pieces of silver foil and freeze for 3 hours till the kulfi is semi-set. Then make a small dent in the foil to insert a stick into the kulfi. Freeze for 6 to 8 hours.
4 – Remove the Kulfi from the paper cups by gently tearing off the paper.
Can I use fresh mangoes or frozen mangoes chunks instead of mango pulp?
Yes, absolutely! when you are choosing fresh mangoes to make mango kulfi, pick ripe, sweet mangoes that are non-fibrous. Non fibrous mangoes make smooth and sweet kulfis
For how long I can freeze the kulfis
The no-cook mango kulfis made with condensed milk can stay frozen for up to three months.
What other flavors can be used in making kulfi
You can use pistachio, saffron, cardamom, malai to make kulfi.
SOME OTHER SUMMER TREATS
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Mango Kulfi with Condensed Milk (No Cook)
Equipment
- 1 Blender
Ingredients
FOR MANGO KULFI
- 1 cup Mango Puree
- 1 cup Heavy Whipping Cream
- 1/2 cup Sweetened Condensed Milk
- 1 tea spoon Cardamom Powder Preferably, freshly ground
- 1/4 cup Pistachios Shelled
- 1 table spoon Saffron infused milk Optional
- 2 tbsp Mango puree to drizzle on the kulfi before serving
Instructions
- In a blender, blend heavy whipping cream, mango puree, condensed milk, pistachios, saffron infused milk until smooth. The texture will be like a smoothie.
- Divide the kulfi mixture into paper cups leaving a ½-inch space from the top.
- Cover and seal each cup tightly with aluminum foil and freeze for 2/3 hours.
- Now, make a small incision in the center using a pairing knife, and insert popsicle/ice cream sticks. Place them in the freezer for 6-8 hours, or overnight
SERVE THE KULFI
- Using kitchen shears make cuts along the circumference of the cup. Now gently peel off the cup segments to separate the kulfi.
- Drizzle some mango puree on the kulfi and serve!!
