Growing up in India,for me summer meant a roomful of mangoes delivered in wooden crates.The dozens and dozens of mangoes ripening in the wooden crates, filled the house with the delicious aroma of the famous Alphonso mangoes.I ate mangoes in every form for breakfast,lunch and dinner!
Kulfi is like icecream.Traditional recipes for kulfi involve boiling the milk until it is thick in consistency. It is a time consuming recipe! This recipe below takes just minutes to make ,is creamy and super delicious ! Here in America, Mango kulfi is evocative of the summers in India.
Serve it at your next party and get ready for rave reviews!
Mango Kulfi
Makes about 24 servings.
Ingredients-
- 1 (30 ounce) can sweetened mango pulp
- 1 (14 ounces) can sweetened condensed milk
- 5 tablespoons sugar
- 1 (12 ounce) container whipped topping
- 8 to 10 shelled salted pistachio nuts + 6 to 8 almonds + ¾ teaspoons of cardamom seeds- all powdered together
- In a large bowl, combine the mango pulp, condensed milk and sugar and mix well with an electric beater at medium speed.
- Add in the thawed whipped topping and blend with the electric beater at medium speed just until blended.
- Pour into freezer safe containers. Top with the powdered nuts and cardamom. Cover the containers tightly with plastic wrap and then place the lid of the containers.
- Freeze overnight in the freezer. Transfer to the refrigerator 5 minutes before serving.
Awesome mango kulfi Sandhya.. Loved its color.. 🙂
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This super easy recipe delivers a truly yummy kulfi Seena! Thanks for your sweet words.
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Good
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Thanks so much Akta!
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Have you tried it with fresh mango pulp?
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Tracey, I do get fresh mangoes to eat and for other recipes but for the kulfi I use the Ratna brand mango pulp that comes from Ratnagiri, India famous for its alphonso mangoes.
If using fresh mangoes, they need to be pureed and put through a sieve. The amount of sugar will depend on the sweetness of the mango.
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That makes sense. Thank you for the follow up.
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Can you do this this with fresh mango?
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Yes sure. The mangoes should be pureed and strained. The sugar will depend on the sweetness of the mango.
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OMG – I have all the ingredients, printing the recipe and making it one day!
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Thanks Rita! Do let me know how you like it. This is one of my favorites. I taught it at one of my cooking classes and the women wrote back to say how much their guests were impressed when they made it.
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Loved your recipe my kulfi always has ice crystals any way I can prevent this
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Shivani,
For this recipe, I cover the kulfi tightly with 2 layers of plastic wrap and then put the lid on before freezing. There are absolutely no ice crystals in the kulfi.
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Thank you will try this for sure and let you know
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Looking forward to hearing from you! Good luck! enjoy!
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looks amazing!! I assume I could def. swap in whipped cream for the whipped topping, no?
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Thanks! I have not swapped it so not sure of the texture.
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