Summer is not complete without kulfi and mangoes. Combine both and let’s see how to make mango kulfi with step by step photos. It is rich, creamy and loaded with mango flavor.
Kulfi vs Ice cream
Many have misconceptions that kulfi is the Indian ice cream. But hell NO. Kulfi and ice cream are not the same. Taste and texture are completely different. Kulfi is dense, very creamy and has a bite. While ice cream is soft and melts in the mouth.
Ingredients used to make mango kulfi
- Milk: the base of the kulfi
- Custard powder: It helps to thicken the milk mixture without simmering for a long time. Also adds a nice flavor that complements well with mango flavor.
- Khoya: adds grainy, chewy texture and bite to the mango kulfi
- Sugar: adds sweetness. Adjust according to how sweet your mangoes are
- Heavy whipping cream: adds richness and creaminess
- Mango: use ripe, less fibrous mangoes like kesar, Alphonso. In USA, I use champagne mangoes (a Mexican fruit). Alternately you can use canned mango pulp.
How to make Mango kulfi?
- Take milk in a heavy bottom saucepan. Turn the heat on medium.
- Bring the milk to a boil. Do stir frequently. Make sure it is not sticking to the bottom and sides of the pan. Stay nearby, milk may overflow. So be careful. Keep stirring in between. It is crucial to stir the milk and also scrap the sides and bottom of the pan.If doing so, you are preventing the milk from burning. If milk burns, it tastes really bad.
- Meanwhile, take remaining ¼ cup of milk in a bowl. add custard powder to it.
- Mix well, so there are no lumps. Don’t forget the milk, keep stirring occasionally.
- Also, crumble or grate the khoya. and keep it aside.
- Once it comes to a boil, make the heat to medium-low. Let it cook with stirring occasionally till it becomes half of the original volume. It took me about 25-30 minutes.
- Now add sugar, mix well.
- Also, add prepared custard powder paste.
- Let it simmer for 3-4 minutes with stirring continuously.
- Keep an eye on it, milk will thicken very quickly.
- Then add khoya.
- Mix well and cook till khoya is melted. The milk mixture is very thick and it will coat the spatula. Turn off the stove.
- Let it cool completely. As it cools, milk will thicken more. A film will be formed on top, as you can see here.
- Use a wire whisk, mix it well and break all the lumps.
- add heavy cream.
- whisk it till incorporated well.
- Then add mango puree. Let the milk mixture cool completely, then add mango puree. So the mango flavor stays fresh.
- Mix well.
- Pour into kulfi molds or popsicle molds. Alternately you can use kullad or shot glasses or small plastic cups.
- Cover with the lid or aluminum foil. It must be covered, so ice crystals will not form on top. Freeze in overnight or till it is set.
- Once it is set or frozen, it is time to serve. To remove the kulfi from the mold, dip it into warm water for 1-2 seconds only, it will come out very easily. Alternately, rub it between your palms. From the heat of the palm, the side will get loose and will come out from the glass or mold.
- Garnish with some chopped pistachios or almonds. Many like to slice it and serve just like a restaurant or stall one.
Mango Kulfi Recipe (How to make kulfi using custard powder)
- 4 + ¼ cups Milk
- 2 tablespoons Custard powder
- ¼ cup Khoya (Mawa)
- ¼ to 1/3 cup Sugar
- ½ cup Heavy whipping cream
- 1 cup Mango pulp or puree
- Bring 4 cups of milk to a boil in a heavy bottom pan.
- Meanwhile mix remaining ¼ cup of milk and custard powder to make lump free paste. Keep it aside.
- Also crumble or grate the khoya and keep it aside.
- Once milk comes to a boil, turn the heat to medium-low and let it simmer with stirring occasionally till it becomes half of original volume. It took me about 25-30 minutes.
- Now mix in sugar and custard powder paste. Cook for 3-4 minutes with stirring constantly or till it gets thciken.
- Then mix in khoya and cook till it is melted.
- Turn off the stove and let the mixture cool completely.
- As it cools, milk will thicken more and a film will be formed on top. Use wire whisk, beat it well and break all the lumps.
- add heavy cream and mango pulp, mix till it is well combined.
- Pour into kulfi moulds or popsicle molds, cover with lid or plastic wrap. Let it set into freezer for overnight or 6-8 hours or till it is set and frozen.
- When ready to eat or serve, remove from the freezer and mould, serve right away before it gets melted.