Quick Mango Kulfi

By Tejal Rao

Updated July 6, 2023

Quick Mango Kulfi
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.
Total Time
5 minutes, plus 10 hours' freezing
Rating
4(538)
Comments
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Traditional kulfi is made by boiling milk to reduce it, and to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts. Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned. The protein and sugar create a rich, dense texture that is slightly crystalline and quick to melt. This recipe for instant mango kulfi takes short cuts, using canned sweetened condensed milk and heavy cream. It's a recipe that has no fixed season, that takes no time to mix up and that comes straight from my mother. She made it all year long when I was growing up, to hold us over in the lonely gaps between trips to see family in India. It's inauthentic — and delicious.

Featured in: The Secret to Amazing Mango Kulfi Comes in a Can

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Ingredients

Yield:12 servings
  • 1pint heavy cream
  • 1(30-ounce) can Alphonso mango pulp
  • 1(14-ounce) can sweetened condensed milk
  • Zest of 1 lime
  • ¼teaspoon ground cardamom
  • Pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

286 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 29 grams sugars; 4 grams protein; 66 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, mix all of the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins). Place in the freezer, and allow to set for at least 10 hours, until frozen.

  2. Step 2

    Dip the outside of the pan in warm water, just long enough to release the kulfi. After you’ve used the plastic wrap to help you unmold neatly, throw it away. Slice and serve the kulfi immediately. If you’re using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

Ratings

4 out of 5
538 user ratings
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Comments

JK

Is there a brand of 30-ounce can Alphonso mango pulp that you recommend?

Paul

Freezing this mixture as written results in a solid block that's difficult to slice. I whip the cream until soft peaks form and then slowly pour in the condensed milk, still whipping until high peaks form. Then stir in the mango pulp slowly until completely combined. The result is scoopable. More cardamom is in order, too.

Hawaii Cook

How can I use my local fresh mangos? Just cut up and puree in food processor or blender?

Kathy

With fresh ingredients: In wide pot, mix 3 T jaggery with 3 c whole milk or half-and-half and reduce to half volume (or heat double strength powdered whole milk, if in a hurry). You want caramelizing. Optional: 1/2 t cardamom powder. Stir often. Peel and dice 2 - 4 mangoes until you have 1 1/2 c; puree. Cool the milk mixture and mix with the puree. Optional: 1/2 t vanilla. Use popsicle molds or muffin cups - it is traditionally served on a stick. Freeze solid. Roll in chopped pistachios.

BR

sweetened or unsweetened mango pulp?

Le Creuset loaf is too small and

4/30/24 forgot to line the pan. Used another small pan 3x5. Need to put the bottom in warm not hot water to loosen. Commenters made 1/2 and added more cardamom and whipped cream w condensed milk first.

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