Mango Kulfi
The weather has been extra nice and warm recently, perfect for this mango kulfi! To make this mango kulfi, you just need a few ingredients and 30 minutes (minus the freezing time)! Simply reduce the mango puree and heavy cream, mix in the milk powder, cardamom, and saffron! Freeze the mango kulfi overnight in a contain or individual bowls! Garnish with chopped pistachios, rose pedals, and cardamom powder!
For my mango puree, I freeze mangos pieces and blend them up! I have not tried using canned mango puree, but it should work! There is no added sugar in this recipe because the mangos (in season) are very naturally sweet. This kulfi is perfect for Diwali! Be sure to check out my other Diwali recipes!
Mango Kulfi
Ingredients
- 2 cups mango puree
- 2 cups heavy cream
- 1/2 cup milk powder
- 1 tbsp cardamom powder
- 10-15 strands saffron
- chopped pistachios garnishing
Instructions
- Add the mango puree to a non stick pot over medium high heat.
- Constantly stir and cook for about 8-10 minutes until the puree is reduced by half.
- Remove the mango puree from the pot into a bowl and cool to room temperature.
- Add heavy cream to the non stick pot over medium heat.
- Constantly stir and cook for about 8-10 minutes until the cream is reduced by half.
- Add the milk powder to the cream, and stir until dissolved.
- Remove from heat, mix in cardamom powder and saffron.
- Let the cream cool to room temperature and then mix in the mango puree.
- Transfer into bowls or containers and freeze overnight.
- Enjoy!
If you make this Mango Kulfi, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!