3 Ingredients Mango Malai Kulfi Recipe | Homemade Eggless Kulfi | Kitchenstagram
Mango Kulfi is a rich and creamy frozen dessert that beautifully captures the essence of Indian summers. Unlike regular Ice cream, kulfi has a thick, dense texture that slowly melts in the mouth, making every bite extra satisfying. This beloved dessert has been enjoyed across India for generations and especially popular during hot weather.
This mango version brings together the sweetness and fragrance of ripe mangoes with the smoothness of milk and cream, creating a refreshing treat that feels both comforting and festive. The natural fruity flavour blends perfectly with the creamy base, giving the kulfi its signature taste and vibrant colour.
Traditionally, kulfi is prepared by slowly reducing milk over a long period to achieve its rich consistency. However, this quick and easy version delivers the same delicious results in much less time, making it ideal for busy days or sudden dessert cravings.
Served chilled on stick or in small earthen pots, Mango Kulfi is perfect after meals, at family gatherings, or simply as a cooling dessert on a sunny afternoon. One bite of this classic Indian frozen delight instantly brings back the joy of summer memories.
Mango Kulfi tastes wonderful when served chilled with a light garnish of crushed pistachios, saffron strands or a pinch of cardamom. For a richer dessert experience, pair it with falooda sev, soaked basil seeds and a drizzle of rose syrup. A few drops of rose water or kewra essence can also enhance its aroma beautifully.
To store, keep the kulfi in an airtight container or moulds covered properly to prevent ice crystals. It stays fresh in the freezer for several weeks and is perfect for preparing ahead in larger quantities. Before serving, let it sit at room temperature for a minute or two for easier slicing and creamier texture.
Pro Tips:
Use naturally sweet, ripe mangoes with a smooth texture for the best taste and creamy consistency. Avoid only sour or fibrous varieties.
Full-fat milk gives kulfi a richer and creamier texture, making it dense and smooth after freezing.
Add chopped nuts or dried fruits like pistachios, almonds, raisins or figs for extra crunch and flavour variation.
This recipe can easily be doubled or reduced depending on your requirement and stored frozen for several weeks.
For softer scooping and better flavours, let the kulfi rest at room temperature for a couple of minutes before serving.
Ingredients:
2 cups Whole Milk
1/4 cup Sugar
2 nos. Mango
To Serve:
Cooked Falooda Sev
Soaked Basil Seeds
Rose Syrup
Preparation:
- Step 1: Slice 2 mangoes just past the seed. Scoop out the flesh without breaking the skin.
- Step 2: Then transfer the mango flesh in a blender and blend until smooth.
- Step 3: In a non-stick skillet add the mango puree and cook over low heat, stirring constantly for 5-6 minutes. This helps to prevent crystallization in the ice cream.
- Step 4: Next, take 1 litre whole milk in a large and heavy bottom pot. Do stir when the milk gets heated up, so that it does not burn from the bottom.
- Step 5: Continue to cook the milk on low flame till it reduces to 1/3 of its original volume. Keep on stirring and remove the clotted cream or malai which forms on top of the milk and add it back to the milk. Also keep on scraping the dried milk solids from the sides and add them back to the milk.
- Step 6: Keep the flame to low and add sugar, stir to dissolve. Continue to cook the kulfi mixture on low flame until it thickens. Then turn off the heat. Keep aside and let the mixture cool at room temperature.
- Step 7: Then add cooled mango puree in the cooled thickened milk mixture, whisk until combined.
- Step 8: Once cooled, pour the kulfi mixture into the kulfi moulds or matkas and tightly cover with aluminium foil. Make a small slit using a knife and insert an ice cream stick.
- Step 9: Keep in the freezer to set for 8 hours or overnight. To get kulfi out of the mould, rub with your palms, gently loosen the sides and pull the wooden skewer.
- Step 10: Garnish with cooked falooda sev, soaked Basil seeds and drizzle some rose syrup.
- Step 11: Serve immediately. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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