Description
This Delicious Mango Kulfi recipe offers a refreshing homemade treat that combines the vibrant flavor of fresh mango puree with creamy, luscious dairy and aromatic spices. The kulfi is thickened by reducing the mango puree on the stovetop, infused with saffron, and whipped with heavy cream and sweetened condensed milk before being frozen to create a rich, dense, and satisfying Indian-style frozen dessert perfect for warm days and special occasions.
Ingredients
Scale
Mango Kulfi Base
- 1.5 cups Fresh mango puree
- 1 cup Heavy cream (divided into ½ cup + ½ cup)
- 1 pinch Saffron threads
- 0.75 cup Sweetened condensed milk
- 0.5 teaspoon Cardamom powder
Instructions
- Reduce Mango Puree: Pour the fresh mango puree into a medium non-stick skillet. Cook over medium-high heat, stirring constantly, until the puree thickens and reduces to about ½ cup. Remove from heat and transfer it to a bowl to cool completely.
- Infuse Saffron Cream: Heat ½ cup of heavy cream in the microwave or on the stove until hot but not boiling. Stir in the saffron threads to infuse the cream. Let this mixture cool to room temperature, then cover and chill it in the refrigerator.
- Whip Cream Mixture: In a medium bowl, combine the chilled saffron-infused cream with the remaining ½ cup of heavy cream. Using an electric mixer, beat on high speed for about 1½ minutes until the cream thickens and becomes softly whipped.
- Add Sweeteners and Spices: To the whipped cream, add the sweetened condensed milk and cardamom powder along with the cooled thickened mango puree. Whip the whole mixture again for approximately 30 seconds until it becomes very thick and well combined.
- Freeze the Kulfi: Pour the combined mixture into popsicle molds or a freezer-safe container. Freeze the kulfi overnight or for at least 8 hours until it is fully set and solid.
Notes
- Reducing the mango puree enhances the flavor concentration and thickens the mixture, ensuring a creamy texture.
- Be sure not to boil the cream when heating as it may curdle; warm it just enough to infuse saffron properly.
- Use an electric mixer for whipping to achieve the best texture and volume.
- For a vegan version, substitute heavy cream and condensed milk with coconut cream and sweetened condensed coconut milk alternatives.
- The kulfi is best served chilled directly from the freezer; let it sit for a few minutes at room temperature before unmolding for easier release.
