This mango kulfi recipe is an indulgent homemade mango ice cream, and the ultimate summer treat, especially during mango season!
Nothing says summer more than ice cream. And this homemade mango ice cream is the ultimate summer treat.
We love this mango kulfi recipe, all year round, but especially in the summer.
Whether you choose to make them as individual mango kulfi popsicles or serve a whole tub at your next gathering, it will be a crowd-pleaser!
Why you’ll love this Mango Kulfi Recipe:
- No cooking required
- Only 5-10 minutes of prep work
- No special equipment
- Classic mango flavor we all love
- Creamy summer treat
- Loved by kids and adults alike!
If you’re looking for more our favorite summer recipes, here are a few we recommend:
- Masala Chaas – Salty Lassi Yogurt Drink
- Dahi Vada Papdi Chaat
- Fruit Chaat – Pakistani Fruit Salad
- Chana Chaat: Pakistani Chickpea Salad
Mango Kulfi Ingredients & Tools
- Ricotta cheese – makes for a creamy texture without an ice cream machine.
- Sweet condensed milk – adds sweetness and a creamy texture to the mango kulfi.
- Mango pulp – We love using mango pulp available in many grocery stores, as it tends to have the right amount of sweet mangos, and available all year round!
- Cardamom Powder, and Saffron – these flavors are traditional to so many South Asian desserts and lend to elevate the taste of this Mango Kulfi. Saffron can get expensive but it is worth it for this summer dessert.
- Pistachios – are optional, but adds some crunch and texture to this classic dessert
- Popsicle Molds – we used these popsicle molds from Amazon. You can easily freeze them in paper cups for individual treats or a large container from which you can later scoop the ice cream.
Mango Kulfi Recipe Tips
- This recipe is fairly quick to put together.
- It’s easiest to whip everything in a blender, so the ricotta becomes smooth.
- This mango kulfi recipe can be made with either fresh mangoes or ready-made mango pulp. If using fresh mangoes, you will need 1-2 mangoes for 1 cup pulp, depending on the size of the mangoes.
- You will want to set the kulfi in the freezer. Make sure to do so in an airtight container, or tightly wrap the molds with aluminum foil.
- This mango kulfi will take a few hours to set, but we recommend leaving it in the freezer overnight.
- To de-mold, the mango kulfi, dip the mold, or place the container in warm water for a few seconds to remove with ease.
If you give this Mango Kulfi recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Mango Kulfi
This mango kulfi recipe is an indulgent homemade mango ice cream, and the ultimate summer treat, especially during mango season!
Ingredients
- 1 cup Ricotta cheese
- 1 cup Sweet condensed Milk
- 1 cup Mango pulp
- pinch of Saffron few strands
- ½ teaspoon Green Cardamom powder
- 1/4 cup Pistachios few thinly sliced plus more for garnish
Instructions
- In a blender, or a large bowl, add all the ingredients (except the pistachios). Blend everything together until smooth. Add in the pistachios. Pour the mixture into rectangle container or popsicle molds. Cover tightly.
- Freeze until set, preferably for overnight for 8-10 hours.
- To de-mold, dip the mold in warm water for a few seconds to remove with ease.
- Serve immediately.