Ingredients

The following ingredients have 4 Servings
  • 1½ Cup Mango Puree
  • ½ Cup Condensed Milk
  • ⅓ Cup Milk
  • 1 Pinch Saffron / Cardamom Powder
  • 2 tbsp Milk Powder
  • ½ Cup Fresh Cream

Instruction

  • Peel the skin of the mango and scoop out the flesh only. Then add a few strands of saffron to the milk.
  • Also, get ready with the kulfi mould and ice cream sticks. If you don't have kulfi mould, use small tumblers or disposable cups.
  • To a mixer, add the mango flesh.
  • Grind it smoothly without pouring any water.
  • Transfer the ground mango puree to a mixing bowl. Then, pour the milk and condensed milk.
  • Now, add the milk powder.
  • Whisk it well and ensure there are no lumps. Then, pour the fresh cream.
  • Now, give a gentle whisk only, else the fresh cream turns like butter.
  • Take the kulfi mould and fill it to 3/4th level to each mould.
  • Fill all the moulds.
  • Cling it with aluminium foil and just prick it with a knife or scissor, so the ice cream stick holds perfectly.
  • Insert a stick in the centre of each mould.
  • Freeze it for a minimum time of 8 hours or overnight.
  • To de-mould the kulfi, show the mould in running water or keep it in warm water for 2 seconds. Then carefully pull out the kulfi.Do try this Mango Kulfi Recipe during this summer season.