Summer Special Mango Kulfi !!!!!!

mango kulfi

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.



  • 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


  1. In a large bowl, combine the mango pulp, condensed milk and sugar and mix well with an electric beater at medium speed.
  2. Add in the thawed whipped topping and blend with the electric beater at medium speed just until blended.
  3. 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.
  4. Freeze overnight in the freezer. Transfer to the refrigerator 5 minutes before serving.



22 thoughts on “Summer Special Mango Kulfi !!!!!!

Add yours

    1. 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.

      Liked by 1 person

    1. 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.


    1. 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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