Mango Kulfi recipe with step by step photos
If you like mango kulfi-
If you like mango kulfi, then also try other mango recipes like
- mango raita recipe | aam ka raita | sweet mango raita | healthy mango raita | with 9 amazing images.
- mango falooda recipe | mango faluda ice cream | mango falooda with homemade seviya | homemade mago falooda with mango pulp | with 17 amazing images.
- mango milkshake recipe | Indian mango shake | fresh mango milkshake in 5 minutes |
What is mango kulfi made of?-
Mango kulfi is made of 1/2 cup fresh mango pulp, 1/2 cup chopped mango, 1/4 tsp saffron (kesar) strands, 1 tbsp warm milk, 1 tbsp cornflour, 4 1/2 cups full-fat milk, 5 tbsp sugar and 1/4 tsp cardamom (elaichi) powder.
How to select alphonso mangoes for mango kulfi-
Always pick alphonso mangoes with fibrous and firm skin.
-
Ensure that there are no blemishes or black spots on the skin.
-
Never select an overly-ripe mango.
-
Always select fuller and rounder mangoes, which usually have a deep colour.
-
Check the area round the stem – if it is plump and round, it indicates that the mango is ripe. If it is blackened, it means the mango has started decaying.
-
A ripe mango gives off a sweet smell even when it is unpeeled. So smell it if possible.
For the saffron milk mixture-
For the saffron milk mixture of mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp, add 1/4 tsp saffron (kesar) strands in a small bowl. This adds colour and flavour to the kulfi. The strength of saffron is judged by its colouring and flavouring intensity. Buy from a reliable source as there is a change of contaminating such an expensive spice.
-
Add 1 tbsp warm milk. This helps to extract the perfect colour from the saffron.
-
Mix well using a spoon and keep aside.
For the cornflour mixture-
For the cornflour mixture of mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp, add 1 tbsp cornflour in a bowl.
-
Add 2 tbsp of water.
-
Mix well till no lumps remain and keep aside. This cornflour mixture helps to add body and thickness to the kulfi.
For the mango kulfi-
For the mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp, heat 4 1/2 cups full-fat milk in a deep non-stick pan. Ensure to use full fat milk or buffalo’s milk to enjoy creamy kulfi.
-
Boil it on a medium flame for 6 minutes, while stirring occasionally. Stirring is necessary so the milk doesn’t stick to the pan. You can also add a tbsp. of water to the pan before adding milk to avoid the milk from sticking to the pan.
-
Add the cornflour-water mixture.
-
Add 5 tbsp sugar.
-
Mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides. This also makes the mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp thick and creamy.
-
Switch off the flame and allow the mixture to cool completely.
-
Once cooled, add 1/2 cup fresh mango pulp.
-
Add saffron-milk mixture.
-
Add 1/4 tsp cardamom (elaichi) powder.
-
Mix well using a whisk.
-
Add 1/2 cup chopped mango and mix gently.
-
Pour the mixture into 11 kulfi moulds and freeze overnight.
-
To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
-
Serve mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp.
Tips for mango kulfi-
Use only alphonso mangoes for this kulfi.
-
Moreover, use of full fat milk or buffalo’s milk is a must to get luscious kulfi.
-
Keep stirring the milk mixture occasionally so it doesn’t stick to the pan.
-
Ensure to keep half the freezer empty, so the kulfi sets well.