Mango Kulfi

  • 600 ml ( 2½ cups) milk
  • 60 ml (¼ cup) milk powder
  • 120 ml (½ cup) condensed milk
  • 60 ml (¼ cup) sugar
  • 240 ml (1 cup) non-fibrous mango pulp *

* If you have fresh mangoes on hand, take the pulp of about 4 mangoes, homogenise the flesh, strain the puree to make 1 cup of pulp. Fibrous content will reduce the pleasure of the eating experience and will make eating difficult because it will be cemented together with the fibre.
If using canned mango pulp, be aware of the large amounts of sugar used in the canning.

  1. Combine all the ingredients except the mango pulp in a pan and mix well. Bring mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.
  2. Add the mango pulp and mix well.
  3. You can set these in any container you want. But traditionally Kulfi ice-cream are served in these special moulds where the ice-cream is set
  4. Pour the ice-cream into individual Kulfi moulds and freeze till set. Or you can wait till its half set and place a ice-cream stick in the centre of it (the half frozen cream will help the stick to hold it in place). Refrigerate again till completely set.
  5. Release the Kulfi. Most easily done by placing the inverted mould under running water for few seconds. Pull on the stick gently and the Kulfi will release.
  6. Kulfi is a hit confection or ice and part of the popularity is the ease of making it.  Many western ice-creams are whipped extensively and whipped again during the freezing process. Of course this produces a softer ice-cream but the traditional Kulfi is not hard as a rock icy confection. All the dairy produces a very creamy product with a prolonged melt time.