- Blend everything except the cream, cardamom powder and saffron in a blender till smooth. Then add the cream, cardamom powder and saffron. Blend until the cream is mixed and incorporated well in the mixture.
- Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Blend again. Pour the kulfi mixture in kulfi moulds or small bowls.
- Cover tightly with a lid or seal with aluminium foil. Keep in the freezer for 6 to 8 hours for the kulfi to set. Once set, serve the mango kulfi.
- To remove the mango kulfi, place the moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi.
- Serving Suggestions Slice and serve the kulfi In bowls or plates, sprinkled with cardamom powder or crushed saffron. It can also be paired with cooked falooda sev (thin vermicelli) and soaked sabja seeds. You can also add some rose syrup on the mango kulfi slices while serving. While serving kulfi you can add some rose water or kewra water (pandanus water) or serve it as it is. I served mango kulfi both plain and made Kulfi Falooda too. We usually have kulfi with falooda sev.
- Storage Any leftover mango kulfi can be frozen for some weeks. You can also make a big batch and freeze mango kulfi for a month
Quick, easy and a cheat's version of making delicious Mango Kulfi with milk, sweetened condensed milk, cream and mangoes.
Mango Kulfi (Quick, No Cook Recipe)
#FoodismSummerBonanza
By Pooja Gujarathi
Apr, 9th
653
Servings
5 persons
Cook Time
20 minutes
Ingredients
4
- 6
Ingredients
- 1.5 cups milk (whole milk)
- 200 grams sweetened condensed milk (milkmaid)
- ½ cup cream – light, whipping or heavy cream
- ½ teaspoon cardamom powder
- 1 cup chopped mango
- 1 pinch saffron strands – crushed (optional)
