A Spoonful of Paradise Mango Kulfi

May 25, 2023May 25, 20230 15

The Creamiest Mango Kulfi Recipe You'll Ever Try

by The Chefin Dessert

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

275

Sugar

30g

Fat

Mango Kulfi is a popular Indian dessert that is similar to ice cream but creamier. It is made using mango pulp, milk, and sugar, and sometimes contains nuts or spices. This recipe for Mango Kulfi is the perfect blend of sweet and creamy and is guaranteed to be a crowd-pleaser. It is best served after a spicy meal as the sweetness helps to calm down the palate.

Instructions

1.	In a large saucepan, pour the milk and the nido powdered milk and bring it to a rolling boil, reduce flame and let it simmer for 15-18 minutes, stirring occasionally.
2.	Add in the condensed milk and sugar into the milk mixture, stirring constantly for another 5 minutes.
3.	Take the pan off the stove and let the mixture come to room temperature.
4.	Once the mixture has cooled, add in the mango pulp, and blend it using a hand blender or mixer till it forms a smooth mixture, with mango chunks in it if preferred.
5.	Pour the mango-milk mixture into kulfi molds or cups and freeze for 8 hours or even overnight for best results.

PROS

This creamy mango kulfi is refreshing and delicious, perfect for those hot summer days.
It is also a great make-ahead dessert that is easy to serve and eat.

This recipe is a great way to use leftover mango pulp or canned mangoes.

CONS

The high sugar content in the condensed milk and sugar makes this dessert high in calories and not suitable for those on a strict diet.

Freezing for 8 hours or overnight can be a little time-consuming.

HEALTH & BENEFITS

Mango is rich in vitamins A and C, which strengthens the immune system and supports eye and skin health. It is also high in antioxidants that reduce inflammation in the body.

	500 ml milk
	1/4 cup nido powdered milk
	1/2 cup condensed milk ( I use the Nestle brand )
	1/4 cup sugar
	1 cup mango pulp ( I use tinned )