Mango Kulfi

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No need to go to a thelawala for your kulfi mix. Make these in the summers using fresh mangoes.
  • PREP TIME: 15 minutes (plus overnight chilling)
  • COOK TIME: 1 Hour
  • SERVINGS: 10 persons
Mango Kulfi


  • 1/2 cup almonds, skins removed
  • 1/2 cup pistachios, skins removed
  • 750 ml milk
  • 250 ml cream
  • 300 ml – 400 ml condensed milk 1 large mango, pulp pureed in blender till smooth, strained


  • 1. Grind almonds and pistachios in a food processor pulsing a few times. At the base of the blender, where the blade is, some of the nuts will turn into a flour like powder. This will help thicken the kulfi.
  • 2. Place a heavy bottomed pan on medium heat on the stove. Pour in milk and cream. Add almonds and pistachios.
  • 3. As the temperature of the milk rises, start adding in condensed milk. Add 200 ml and do a taste test. If the mixture tastes sweet enough stop otherwise add more.
  • 4. Keep stirring till the mixture reduces and starts thickening up. Once the mixture is thick turn off the heat.
  • 5. Allow to cool for 15 – 20 minutes. Add the mango puree to the mixture and stir to mix uniformly.
  • 6. Pour slowly into kulfi molds.
  • 7. Place molds/glasses in freezer. At the 30 minute mark when the kulfi has started to form, place sticks in each mold/glass.
  • 8. Freeze overnight or for at least 8 hours.
  • 9. To unmold, dip quickly in warm water. Serve with a sprinkle of pistachios and almonds.


Make the mango kulfi mixture in a heavy bottomed pan otherwise the cream and sugar can stick to the base of the pan and burn.
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