Mango Kulfi Recipe is easy to make and best season to make and eat. I love kulfis and adding mangoes just makes them all the more my favorite. In mumbai you get various kind of kulfis and mango kulfis are just the best. I have used alphonso mango if you don’t have alphonso use kesar mango. If mangoes are not available then you could use canned mango pulp.
I miss those days when the vendors would carry kulfis slice and serve them on a leaf. We do get kulfis but I don’t seed those vendors selling now kulfis are sold on stalls, joints etc. I love making kulfis hence have a variety of kulfis on my blog.
Infact you could make kulfi from any fruit like chickoo, papaya, banana, apple, berries, etc. There are various ways of making kulfis easy way is to add condensed milk. I have chosen the harder way which is the traditional method to make kulfis. It’s like making rabdi by thickening milk with sugar and dryfruits. Also a dash of cornflour is added to make the kulfi creamy and thick.
What are kulfis??? kulfis are thickened milk made with nuts, cardamom, sugar and then frozen. In fact you could freeze rabdi and your kulfi is ready. Now which type of kulfi you wanna make that you gotto decide. I have posted kulfis like paan (betelnut) kulfi, saffron kulfi, malai kulfi, pista kulfi, dryfruit kulfi and almond kulfi.
Mango Kulfi Recipe below:
- 2.5 cups full cream milk
- 1 cup sugar or as required (adjust sugar as per sweetness of mangoes)
- 2.5 cups mango puree ( i used alphonso mangoes)
- ¼ t/s cardamom powder
- 1 white bread torn into pieces
- 2 tbsp milk powder
- 1 tbsp corn flour
- 50 gms mawa (evaporated milk)
- few saffron strands (optional)
- 1 tbsp vetiver water (kewra pani)
- few chopped almonds and pistachios (optional)
- a pinch of salt
- Take a wide bottomed saucepan/ kadai or vessel add milk and place on low heat.
- Once milk starts bubbling add sugar, cardamom powder and torn bread pieces.
- Add salt and keep stirring the milk.
- Mix some hot milk with milk powder and corn flour. The mixture should be smooth and lump free. Add to the boiling milk and stir nicely.
- Also add chopped dry fruits, saffron strands at this time.
- You would see the milk getting thicker the consistency should be similar to a rabdi.
- Switch off the gas and allow to cool down. In the meanwhile make peel the mangoes, chop and make their puree in a grinder.
- Once the milk completely cools down mix the mango puree and vetiver water. Combine all nicely and pour into the kulfi moulds or any mould you wish.
- Freeze until firm if possible cover the mould with a foil if not using kulfi mould.
- Once firm rub the kulfi moulds gently with your palm and the kulfi should slide easily. Alternatively scoop the kulfi and serve with some saffron strands or syrup.
2. Nuts are optional however it gives a great taste. Instead of nuts add almond powder.
3. If you are a vegan then use almond milk for the kulfi.
4. It's important to boil the milk on low heat else it might get stuck at the bottom.
5. You could also put kulfis in earthen pots also known as kullards